How to Summer at dinner Pesto Bread

How to Summer at dinner Pesto Bread Delicious, fresh and tasty.

Pesto Bread. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened.

Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto.

A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese.

It takes a little time, but it is worth it.

You can cook Pesto Bread using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pesto Bread

1. Prepare of Pesto fillling.

2. It’s of Fresh basil leaves.

3. Prepare of garlic.

4. Prepare of salt.

5. Prepare of baked pine nuts.

6. Prepare of olive oil.

7. Prepare of parmesan cheese.

8. Prepare of Bread dough.

9. Prepare of all-purpose flour.

10. It’s of instant yeast.

11. Prepare of salt.

12. You need of warm water.

13. It’s of olive oil.

I freeze the basil in ice cube trays, then put the cubes in freezer bags.

Pesto bread is an easy aperitif, truly rich in flavor and ideal for this time of year with fresh and fragrant leaves from your basil plants.

Basil pesto is one of the most popular sauces in Italy.

There are many types available on the market, but none can match the taste of homemade pesto, freshly made.

Pesto Bread instructions

1. First to prepare the pesto fillling. Put the garlic clove into the mortar and use the pestle to crust it. Then place the cooked pine nut into the mortar, crust it. Add the basil leaves, salt, olive oil and the parmesan cheese and press the ingredients until they turn into a paste. Once it is done, put is aside for use later.

2. Prepare the bread dough. Sieve the flour, add the yeast on the side and salt on to the other side. Adding the water directly onto the yeast. Use a spatula to mix the ingredient together. Then add the olive oil into the dough and mix it.

3. Take the dough out from the mixing bowl onto the table. Start kneading the dough. It is very sticky at the beginning. Use a scratch board to remove the dough from your hand more often. Knead the dough for about 8-10 minutes. Spread some flour on to the dough, knead for another 1-2 minutes until the dough turn shinny. Knead the dough into a ball and then put in back into the mixing bowl for it to rest for 1 hour. Cover it with a damp cloth or cling wrap.

4. Spread some flour on the table and take out the dough when it grows to double the size. Put some flour on the dough surface, press it to release some air and make it into a rectangular shape. Use a rolling pin to roll the dough into 5mm thick rectangular shape. Apply some olive oil on the rolled dough, then evenly put the pesto onto dough but not to the rim of the dough. After that, start rolling it from the long size of the dough to become a sausage like roll..

5. Nip the end and the edge of the roll. Cut the roll into 2. In each roll, use a knife to cut in the middle of the roll to make it like a "Bhi" but remember not to separate them (keep one end togethe). Hold the two long separated rolls and start twisting them. Then circle the twisted roll together to form a bread.

6. Cover the shaped bread dough with cling wrap for another 20 minutes to rest them. Meanwhile prepare the over to 180C. Bake the beard at 180C for 19-21 minutes.

Combine the flour, salt, and yeast together, then form a well in the centre.

How to make Pesto Focaccia bread.

Pour lukewarm water into the dry ingredients and knead a soft, pliable dough.

A very easy and versatile recipe of a pesto topping on French bread slices.

One of my most requested recipes!