Pesto Bread

Pesto, which originated in Genoa, Italy, comes from the Italian word "pestare" that means to pound. The traditional pesto is composed of basil, pine nuts, garlic, cheese and olive oil pounded into a paste.
Pesto can be made at home with a mortar or blender, esp. if you have an allotment garden (Schrebergarten is very popular in Germany) full of various herbs, like basil, coriander, parsley, mint, chive, or spinach etc. etc. There is pasta with pesto, pesto on pizza, pesto sauce for seafood, pesto vinaigrette for salads, pesto marinade for the grill, red bean pesto, cilantro pesto, and I used Sun-dried tomato pesto for this bread.
  1. Place the yeast in a bowl and pour the warm water over. Stir in the sugar to dissolve. Let stand for 15 minutes. The mixture should look bubbly. Combine and sift the flours and salt in your mixer bowl and turn mixer on to lowest speed. Add in pesto and the yeast mixture. Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
  2. Turn out the dough and shape into a ball. Grease the bowl with a teaspoon of olive oil and return the dough. Cover the bowl with plastic wrap or a damp towel. Set the bowl in a warm place and allow the dough to double in volume, about 45 minutes.
  3. Grease a large loaf pan and lightly dust with a bit of flour. Punch down the risen dough and knead for 5 minutes. Shape into an oblong loaf and place it in the prepared pan. Preheat the oven to 200C/400F. Once the dough has doubled in size, make a deep incision on the top of the loaf with a sharp razor blade.
  4. Bake at 200C/400F in the middle of the oven for about 10 minutes. Then reduce the oven temperature to 180C/350F and bake for another 50 minutes until golden and crusty. Cool the loaf in pan on a wire rack for 5 minutes and remove from the pan to cool completely.


Ivy 12/4/09 10:33

Angie the bread sounds amazing. I have to look for some fresh yeast as they don't sell any in our supermarkets.

Lavanya 12/4/09 21:28

bread looks wonderful...sounds good!!

Joie de vivre 13/4/09 01:53

Sun Dried tomato pesto? That sounds lovely! I bet it added a nice zing to the bread.

Reeni♥ 13/4/09 03:13

These looks wonderful! I love all things pesto, including this!

Anonymous 7/6/09 20:35

Hi Angie!
What a yummy sounding bread! This would go over very well in my house...especially for lunch with some nice grilled veggies to make a sandwich! I've seen you on my blog a couple times, and wanted to say thank you for the comments and a BIG HI THERE! I am looking around your blog this morning and really enjoying it. I think I'll make myself a follower!!
All the best, your foodie friend HannahBanana aka Amanda!


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