PESTO PARMESAN BREAD

Pesto Parmesan Bread image

This recipe makes a large, pretty, round loaf with a lovely light texture, mildly seasoned with Parmesan and pesto. For flavor variations, Michele Burns of St. Albert, Alberta suggests substituting chopped sun-dried tomatoes and olives...or cinnamon and raisins.

Provided by Taste of Home

Time 35m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 10

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Ingredients

1-1/3 cups water (70° to 80°)
2 tablespoons butter, softened
4-1/2 teaspoons sugar
1-1/2 teaspoons salt
4 cups bread flour
2 tablespoons nonfat dry milk powder
3 teaspoons active dry yeast
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto
2 teaspoons olive oil

Steps:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto. , When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a baking sheet coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 279mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.