Pesto Bread
Wonderful homemade bread for the breadmaker. This one has pesto flavors with parmesan cheese, basil, garlic and parsley. It's a terrific side dish for Italian main dishes, soups, chili or for company and holiday dinners.
Ingredients
- 1 1/4 cups hot water
- 3 tbsp. olive oil
- 1/2 cup fresh parsley or 1/3-1/2 cup dried parsley
- 1/2 cup parmesan cheese shredded
- 1 tbsp. dried basil
- 1 tbsp. sugar
- 2 tsp. minced garlic from a jar (or about 2 cloves fresh garlic, minced)
- 1 1/4 tsp. salt
- 4 cups bread flour NOT all-purpose flour
- 1 1/4 tsp. Fleishmann's bread flour yeast preferred over Red-Star
Instructions
- Layer in above order and put on normal bread setting - about 3 1/2 hours.
- Allow bread to rest about 15 minutes before removing from bread canister.
- Brush top and sides of bread with butter to prevent the crust from hardening.
- Allow bread to rest an additional 15 minutes before slicing down into slices.
- Makes about 15 half slices.
Notes
NOTE: Homemade bread has no preservatives. So after two days, store homemade bread in refrigerator to prevent mold.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
Recipe adapted from Black and Decker.
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