Why You’ll Love This Pesto Bread Recipe
When you take your first bite of this pesto bread, you’ll instantly understand why it’s a favorite in my kitchen. The combination of warm, soft bread infused with the vibrant flavors of pesto creates a comforting experience.
Each slice pulls apart effortlessly, revealing a beautiful swirl of green goodness. It’s perfect for dipping in olive oil or pairing with your favorite soup.
I adore how it elevates any meal, whether it’s a casual dinner or a festive gathering. Plus, the aroma that fills my home while it bakes is simply irresistible, making it hard to wait for that first slice!
Ingredients of Pesto Bread
When it comes to making pesto bread, having the right ingredients is essential to achieving that delicious, aromatic result. The magic happens in the combination of simple pantry staples and the vibrant flavor of pesto.
So, let’s gather what we need to get started on this mouthwatering adventure. Trust me, once you have these ingredients on hand, you’re already halfway to bread bliss.
Ingredients for Pesto Bread
- 1 1/4 cups warm water (100°F to 110°F)
- 1 tablespoon fast rise yeast
- 4 cups bread flour
- 1/3 cup extra virgin olive oil
- 5 teaspoons sugar
- 2 3/4 teaspoons salt
- 1 (10 ounce) jar pesto sauce
- Olive oil (for drizzling)
- Dusting salt and pepper (to taste)
- Freshly grated parmesan cheese (optional, but highly recommended)
- Minced fresh parsley (for that fresh touch)
Now, let’s chat a bit more about these ingredients. The warm water is vital because it helps activate the yeast, giving your bread that lovely rise.
And speaking of yeast, using fast rise yeast means less waiting around for your dough to rise—who has the patience for that? The bread flour is your secret weapon for that perfect chewy texture; don’t skimp on it.
As for the pesto, well, that’s the star of the show. You can use store-bought or homemade, but either way, it’s what makes this bread sing.
And don’t forget the parmesan cheese and parsley; they add a delightful finishing touch, both in flavor and presentation.
How to Make Pesto Bread
Alright, let’s explore how to make this delightful pesto bread. First things first, grab your trusty mixer and take 1 1/4 cups of warm water—ideally between 100°F to 110°F. You want it cozy, not scalding. Sprinkle in 1 tablespoon of fast rise yeast and give it a little whisk. Let it sit for a couple of minutes until the yeast dissolves and starts to get all frothy. It’s like magic; you’ll feel like a kitchen wizard at this point.
Next, toss in 1 cup of bread flour, and mix it up. Then, add in 5 teaspoons of sugar, 2 3/4 teaspoons of salt, and 1/3 cup of extra virgin olive oil. After these ingredients have mingled together, gradually mix in the rest of the flour until you get a dough that’s somewhat sticky but manageable.
Now, this is where the fun begins. Attach that dough hook to your mixer and knead the dough on the lowest speed for about 6 to 8 minutes. You’re looking for a smooth and elastic texture—if it feels too sticky, sprinkle in a bit more flour.
Once you’ve achieved dough perfection, remove it from the mixer and give it a quick spritz with nonstick cooking spray. Cover it up and let it rise in a warm spot for about 45 to 90 minutes, or until it’s puffed up like a fluffy cloud.
When it’s ready, gently deflate the dough on a lightly floured surface and let it rest for 10 minutes. Roll it out into a 20×20-inch shape, but if it’s being stubborn, don’t hesitate to let it rest a smidge longer.
Now comes the pièce de résistance: the pesto. Drizzle some olive oil over your dough, then grab that 10-ounce jar of pesto sauce and smear it all over. Roll the dough up jelly-roll style; this is where it starts to look like a real loaf.
Shape it into an S on your prepared baking sheet, seam side down, and give it a drizzle of olive oil on top. Sprinkle with some dusting salt and pepper for flavor, and if you’re feeling fancy, add some freshly grated parmesan cheese and minced parsley for that gourmet touch.
Cover it loosely with plastic wrap and let it rise for another 45 to 60 minutes. Preheat your oven to 350°F, press the bread down just a tad before popping it in, and bake for about 35 to 45 minutes until it’s beautifully golden brown.
Let it cool on a baking sheet, and then, my friend, it’s time to slice into your homemade pesto bread. Enjoy!
Pesto Bread Substitutions & Variations
If you’re looking to mix things up with your pesto bread, there are plenty of delicious substitutions and variations to try.
For a twist, I often swap the regular bread flour for whole wheat or even gluten-free flour. Instead of traditional pesto, I sometimes use sun-dried tomato or spinach pesto for unique flavors.
You could also add in some chopped olives or artichokes for extra texture. If you’re feeling adventurous, sprinkle in some crushed red pepper for a kick or mix in different cheeses like feta or goat cheese.
The possibilities are endless, and I love experimenting!
Additional Tips & Notes
While baking pesto bread is straightforward, a few additional tips can enhance your experience.
First, make sure your water temperature is just right—too hot can kill the yeast. I also recommend using fresh pesto for the best flavor.
When shaping your dough, don’t rush; let it relax if it’s resisting.
If you want a crustier bread, consider placing a pan of water in the oven while baking.
Finally, let your bread cool completely before slicing; it really helps the texture.
Enjoy your delicious creation, and don’t forget to share with friends—they’ll be impressed!