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Pesto Parmesan Bread

This recipe makes a large, pretty, round loaf with a lovely light texture, mildly seasoned with Parmesan and pesto. For flavor variations, Michele Burns of St. Albert, Alberta suggests substituting chopped sun-dried tomatoes and olives…or cinnamon and raisins.
  • Total Time
    Prep: 15 min. + rising Bake: 20 min. + cooling
  • Makes
    1 loaf (2 pounds, 16 slices)

Ingredients

  • 1-1/3 cups water (70° to 80°)
  • 2 tablespoons butter, softened
  • 4-1/2 teaspoons sugar
  • 1-1/2 teaspoons salt
  • 4 cups bread flour
  • 2 tablespoons nonfat dry milk powder
  • 3 teaspoons active dry yeast
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons prepared pesto
  • 2 teaspoons olive oil

Directions

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto.
  • When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a baking sheet coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.
Nutrition Facts
1 slice: 143 calories, 3g fat (1g saturated fat), 6mg cholesterol, 279mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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