Best Asiago Pesto Bread Recipes

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ARTISAN ASIAGO BREAD



Artisan Asiago Bread image

This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h15m

Yield 24

Number Of Ingredients 8

3 1/2 to 3 3/4 cups Gold Medal™ bread flour
1 teaspoon sugar
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120°F to 130°F)
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese

Steps:

  • In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
  • Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
  • Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
  • Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
  • Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
  • Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g

ASIAGO AND ALMOND PESTO



Asiago and Almond Pesto image

Stir chopped tomato into this basil pesto for a burst of fresh flavor.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

1/3 cup lightly toasted almonds
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
Kosher salt
1/2 cup coarsely grated Asiago cheese
1/2 cup extra-virgin olive oil
1/4 cup chopped tomatoes

Steps:

  • Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Asiago and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the tomatoes.

PESTO STAR BREAD



Pesto Star Bread image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1/2 cup prepared basil pesto
6 tablespoons grated Parmesan cheese, divided
1/4 cup sun-dried tomato pesto
2 tablespoons butter, melted
Optional: Additional grated Parmesan cheese, basil pesto, torn fresh basil and marinara sauce

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.

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What is Asiago Pesto Bread?

Asiago Pesto Bread is a delicious and easy-to-make bread that is packed full of flavor. It is a combination of traditional bread ingredients, along with the nutty, sharp taste of Asiago cheese and the aromatic flavors of pesto sauce.

Ingredients

The main ingredients in this bread recipe are flour, yeast, salt, water, Asiago cheese, and pesto sauce. Other ingredients like garlic powder, olive oil, and fresh herbs can be used for added flavor.
Flour
All-purpose flour is used as the main ingredient in this recipe. Unbleached flour is preferred due to its higher protein content, which helps to create a stronger gluten structure in the bread dough.
Yeast
Active dry yeast is used in this recipe, which is a type of yeast that is activated by warm water. It is important to use the right amount of yeast for the recipe, as too little will result in the dough not rising, and too much will result in an overpowering yeasty flavor.
Salt
Salt is used to enhance the flavor of the bread dough. It also helps to regulate the fermentation process and control the growth of microorganisms in the dough.
Water
Water is used to hydrate the flour and yeast in the dough. It is important to use warm water, as this will activate the yeast and promote fermentation.
Asiago Cheese
Asiago cheese is a nutty and sharp Italian cheese that is used in this recipe. It adds a unique flavor to the bread, along with a slightly crumbly texture.
Pesto Sauce
Pesto sauce is made from a combination of fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. It is a flavorful sauce that is used to add a great taste to the bread dough.

Preparation

To make Asiago Pesto Bread, start by combining the flour, yeast, and salt in a large mixing bowl. Next, add warm water to the mixture and stir until the dough forms. Knead the dough for about 10 minutes, until it becomes elastic and smooth. Next, add the Asiago cheese and pesto sauce to the dough, and knead for an additional 5 minutes. Cover the dough with a damp cloth and let it rest for about an hour, until it has doubled in size. Preheat the oven to 375°F. Remove the dough from the bowl, punch it down, and shape it into a loaf. Place the loaf onto a lightly greased baking sheet and let it rise for about 30 minutes. Bake the bread in the oven for about 35-40 minutes, until the crust is golden brown and the internal temperature of the bread reaches 190°F. Remove the bread from the oven and let it cool on a wire rack before serving.

Conclusion

Asiago Pesto Bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to combine the classic flavors of bread, cheese, and pesto sauce into one amazing recipe. This bread can be served on its own, or used to make sandwiches, bruschetta, or crostini. Give it a try and enjoy the amazing flavors of this tasty bread recipe!
There's nothing like the smell of freshly baked bread, and adding pesto and Asiago cheese to the mix takes it to a whole new level. Whether you're an experienced baker or new to the game, here are some valuable tips for making the perfect Asiago pesto bread.

Choose the Right Flour

The type of flour you use can make or break your bread. For this recipe, it's best to use bread flour or all-purpose flour with a high protein content. The protein creates gluten, which is essential for the bread to rise and have that chewy texture. Don't use cake flour, as it has a lower protein content and will result in a dense, flat bread.

Proof the Yeast

Before you start mixing your ingredients together, it's crucial to proof your yeast. This means mixing it with warm water and some sugar and letting it sit for a few minutes. If the yeast is active, it will start to foam and bubble. If it doesn't, your yeast may be old or dead, and you'll need to start over with fresh yeast.

Use Fresh Pesto

While you can make your own pesto from scratch, using a store-bought jar is much more convenient. However, make sure the pesto is fresh and hasn't been sitting in the back of your fridge for weeks. The oils in the pesto can go rancid, which will affect the taste of your bread.

Grate Your Own Cheese

While pre-grated cheese is convenient, it's often coated with anti-caking agents that can affect the texture of your bread. Grate your own Asiago cheese, so you know it's fresh and doesn't have any unnecessary additives.

Knead the Dough

Kneading the dough is a crucial step in making bread. It develops the gluten, which gives the bread its structure and texture. Don't skimp on the kneading time and make sure you're using the proper technique. You can knead by hand or use a stand mixer with a dough hook attachment.

Let the Dough Rise Properly

After kneading the dough, you need to let it rise before baking. This step allows the yeast to ferment and creates carbon dioxide gas, which makes the bread rise. Make sure you let the dough rise in a warm, draft-free location. If it's too cold, the dough won't rise properly, and if it's too hot, it can kill the yeast.

Poke the Bread Before Baking

Before baking, use your fingers to poke indentations into the dough. This step helps release any trapped air, which can create large air pockets in your bread. It also provides a decorative pattern on the top of your loaf.

Use a Bread Stone

Using a bread stone can help create a crispy crust on your bread. Preheat the stone in the oven before placing your bread on it to bake. The stone absorbs heat, which helps evenly distribute it throughout the bread. If you don't have a bread stone, you can use a baking sheet, but the crust won't be as crispy.

Check the Temperature

Don't rely on baking times alone to determine if your bread is done. Use a digital thermometer to check the internal temperature of the bread. It should be around 190-200 degrees Fahrenheit. If it's too low, your bread won't be fully cooked, and if it's too high, it can be overdone and dry.

Let it Cool Before Slicing

It can be tempting to slice into your freshly baked bread, but resist the urge. Let it cool completely before slicing, so the internal steam has time to distribute evenly. Slicing it too soon can result in a gummy texture.
Conclusion
Making Asiago pesto bread can be a rewarding and delicious experience. By following these tips, you'll ensure that your bread turns out perfectly every time. From choosing the right flour to letting it cool before slicing, each step is essential to creating a mouth-watering loaf of bread. Happy baking!

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