Save on Pinterest

Pesto Parmesan Bread

Total Time

Prep: 15 min. + rising Bake: 20 min. + cooling

Makes

1 loaf (2 pounds, 16 slices)

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  1. 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.
  2. 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.
  3. 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.

Recommended Video