BRAIDED BREAD WITH PESTO
This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.
Provided by Jones
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
- Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
- Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
- Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
- Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
- Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g
BASIL PESTO BREAD ROUNDS
A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!
Provided by Sherbg
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
- Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
- Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g
PESTO STAR BREAD
I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's a showstopper at any time of the year). -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 355mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
PROVOLONE PESTO LOAF
This recipe was given to me by someone I worked with. He told me that his wife makes this & everyone loves it. He was VERY right. When I go to party's and I have to bring something my friends ask me to make this recipe and it always disappears. I hope you enjoy this as much as all my friends do.
Provided by Dolly K
Categories Cheese
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
- Drain the roasted peppers and pat them dry, chop into small pieces.
- Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
- Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
- Take the damp cloth napkin and line the loaf pan.
- Make sure your push the napkin into the corners as much as possible.
- Then Layer: (Spread each item out ot the edges as much as possible).
- 1/3 of provolone (lay the cheese on the bottom of the loaf pan and then do the sides & ends making sure you get the corners. Make sure that the cheese is overlapping the sides of the loaf pan).
- 1/3 of the Pesto Sauce (thin layer).
- 1/2 of the Roasted Red Peppers.
- 1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
- Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
- Turn out onto platter.
- Remove the napkin (the napkin will be oily).
- Garnish with Fresh Basil or Parsley.
- Using a spreader cut into the loaf and spread it onto the bread.
- Serve with Italian or French Bread.
PESTO MEAT LOAF
This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
PULL APART CHEESY PESTO BREAD RECIPE BY TASTY
Here's what you need: strong bread flour, salt, yeast, warm water, extra virgin olive oil, pesto, shredded cheddar cheese, shredded mozzarella cheese
Provided by Tasty
Categories Appetizers
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
- Turn onto a floured surface and knead for 7-10 minutes.
- Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
- Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
- Coat each dough ball in a generous helping of pesto.
- Place the dough balls into a large cake tin, cover and rise for another hour.
- Preheat the oven to 350°F (180°C.)
- Cover the dough balls with the cheddar and mozzarella.
- Bake for 20-25 minutes.
- Enjoy!
Nutrition Facts : Calories 1106 calories, Carbohydrate 112 grams, Fat 58 grams, Fiber 4 grams, Protein 34 grams, Sugar 1 gram
PESTO SOURDOUGH LOAF
Make and share this Pesto Sourdough Loaf recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add ingredients to bread machine according to manufacturer's instructions.
- Select cycle-- regular white, or dough cycle if baking in conventional oven (yeast is not necessary if baking in conventional oven).
- If baking in oven, at end of dough cycle shape into loaf and place in lightly greased bread pan, or shape into free-form loaf (round or elongate) and place on lightly greased baking sheet.
- Cover and let rise until about doubled.
- Bake at 350 degrees F about 30 to 40 minutes, or until golden brown.
- Remove from pan and cool on wire rack.
- Brush crust with butter if a soft crust is preferred.
PESTO AND ROASTED-VEGETABLE SANDWICH LOAF
Wow your guests with this easy-to-make layered sandwich!
Provided by Bree Hester
Categories Entree
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
- Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
- Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
- Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.
Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg
PESTO MEAT LOAF
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Put the pork in a mixing bowl. Add salt and pepper.
- Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
- Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
- Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 4 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams
PESTO LOAF
This is a very tasty appetizers that will wow those who get to taste. Be prepared to have lots of requests for the recipe.
Provided by Jim Blouch
Categories Cheese Appetizers
Time 8h30m
Number Of Ingredients 5
Steps:
- 1. Line a 1 lb. bread loaf pan (9 x 5) with wax paper; make sure you leave enough on each side to wrap over the top when done.
- 2. Mix the soften cream cheese with the minced garlic
- 3. Line the bottom of the pan with 1/3 of the provolone cheese, which is about 7 to 9 slices. Then spread a 1/3 of pesto over the cheese. Next sprinkle 1/2 of diced roasted peppers over the pesto. Finally, spread 1/2 of the garlic cream cheese over the peppers. Make sure the cream cheese is soft so it spreads easily. Don't worry about what it looks like right now. It will all come together in the end.
- 4. Repeat the above layering, ending with the remaining pesto over the cream cheese and a final layer of provolone cheese on top.
- 5. Cover the top with the wax paper that is hanging over the sides and refrigerate overnight.
- 6. The next day open the top of the wax paper, turn over the loaf pan and shake the pan over a serving dish until the loaf comes out of the pan.
- 7. Serving Suggestion: Serve with small and thin French bread slices putting a small slice of the loaf on a piece of French bread.
PESTO BRUSCHETTA LOAF
French bread layered with pesto, tomatoes and cheese - broiled into a delicious appetizer that serves a bunch. Ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
- Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 145, Carbohydrate 16 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 270 mg
PULL-APART CHEESY PESTO BREAD
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately.
More about "pesto loaf recipes"
PESTO SWIRL LOAF | LODGE CAST IRON
From lodgecastiron.com
Servings 12Category Baking Recipes
- Pulse pine nuts, parmesan cheese, garlic, salt, and basil in a food processor until combined, 1 minute.
- With the food processor on, slowly add olive oil until the pesto becomes smooth, about 1 minute.
- Mix water and milk and heat to lukewarm. Stir in the yeast and let sit while you sift the dry ingredients.
BRAIDED PESTO BREAD (SAVORY BABKA!) - WELL SEASONED STUDIO
From wellseasonedstudio.com
4.8/5 (5)Category BreadCuisine AmericanTotal Time 5 hrs
- Add the flour and yeast to the bowl of a stand mixer fitted with hook attachment and mix on low speed until blended. Add all remaining dough ingredients, then mix on low speed for 30 minutes. Check after a few minutes to make sure all ingredients have been incorporated. If not, stop mixer, scrape down sides, then continue mixing. Meanwhile, make the pesto.
- Place garlic and pine nuts in the bowl of a food processor with blade attached. Pulse until finely chopped. Add basil and pulse until well blended.
- Turn dough out onto a lightly floured surface, pushing down on the down to release any bubbles. Gently pull the top of the dough down onto the bottom. Next, pull the right side of the dough over towards the left side. Pull the bottom of the dough up over to the top. Finally, stretch the left side of the dough over towards the right.
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