Best Pesto Sourdough Loaf Recipes

PESTO SOURDOUGH LOAF

Pesto Sourdough Loaf image

Make and share this Pesto Sourdough Loaf recipe from Food.com.

Provided by Donna M.

Categories Sourdough Breads

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1 cup sourdough starter
1/4 cup water
3 tablespoons purchased pesto sauce
3 cups bread flour
1/4 cup grated parmesan cheese
3/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
1 teaspoon yeast (optional)

Steps:

Add ingredients to bread machine according to manufacturer's instructions.
Select cycle-- regular white, or dough cycle if baking in conventional oven (yeast is not necessary if baking in conventional oven).
If baking in oven, at end of dough cycle shape into loaf and place in lightly greased bread pan, or shape into free-form loaf (round or elongate) and place on lightly greased baking sheet.
Cover and let rise until about doubled.
Bake at 350 degrees F about 30 to 40 minutes, or until golden brown.
Remove from pan and cool on wire rack.
Brush crust with butter if a soft crust is preferred.

PESTO AND ROASTED-VEGETABLE SANDWICH LOAF

Pesto and Roasted-Vegetable Sandwich Loaf image

Wow your guests with this easy-to-make layered sandwich!

Provided by Bree Hester

Categories Entree

Time 2h20m

Yield 16

Number Of Ingredients 12

Ingredients

1 medium red bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 cup whole fresh mushroom, cut in half
1 tablespoon olive or vegetable oil
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise or salad dressing
2 cups diced cooked chicken
1/2 cup mayonnaise or salad dressing
1/4 cup basil pesto
1 uncut oblong loaf Italian bread (15 to 16 ounces)
1 container (8 ounces) soft cream cheese with chives and onions
Fresh herbs and herb flowers, if desired

Steps:

Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg

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