I was reorganizing my pantry the other day and came across a jar of pesto. Holding that jar in my hand I immediately flashed on BREAD and PESTO and PARMESAN and just had to try it.
So after paging through a few recipes online and finding nothing that really did it for me, I decided to do an adaptation of my Chile Cheese Bread recipe.
If you love the taste of pesto, then this is the bread for you!
Here is the recipe for the Pesto Bread. Enjoy!
- 3 cups lukewarm water
- 1 1/2 Tbsp yeast
- 1 1/2 Tbsp salt
- 1 1/2 Tbsp sugar
- 3 Tbsp pesto
- 1 cup shredded parmesan cheese
- 6 1/2 cups flour
- 1/2 cup pine nuts
Mix the water, yeast, salt, sugar, pesto, and cheese together. Add the flour and pine nuts and mix with a wooden spoon until dough is mixed and resembles a “shaggy” consistency. Cover and let rise for two hours.
Cut off 1/4 of the dough, dusting your hands thoroughly with flour and shape it into a ball. Place on a baking pan with a non-stick surface, liberally dusted with cornmeal. Let it rise again for 20 minutes or longer if you have refrigerated the dough.
Heat the oven to 450 degrees Fahrenheit, add a baking pan to the bottom shelf of the oven. When the oven has come to temperature, place the dough (baking sheet and all) in the oven and add one cup of water to the baking pan below and shut the door. Bake for 25 minutes, more or less may be needed for bigger or smaller loaves.
Loaves should be a golden brown on the outside.