Basil Pesto Bread

Basil Pesto Bread, a flavorful bread made with homemade basil pesto.  A simple bread that is perfect to go with pasta, soups or any side dishes. Toasted basil bread with butter takes the taste of the bread to another level. Make best vegetable sandwiches or bake some bread bake it with loads of cheese, onions and toppings of your choice to make a perfect bread pizza. I bake breads at home most of the time and love to add the flavors like basil pesto, sun-dried tomato pesto or make masala bread using fresh coriander leaves mixed with Indian spices. This basil pesto bread is a variation of the masala bread, where I have used my homemade basil pesto for flavoring the bread.


I am taking this flavorful bread for Bake-A-Thon Dec’18 for Day 11

Bakeathon

Check out the other bloggers doing this Bake-a-Thon An InLinkz Link-up.

To make this bread I have used 1:1 Wheat Flour and All-purpose flour, Instant yeast, Olive oil, and my home made basil pesto. First proofing for the bread takes around 45 minutes to 1 hour depending on the weather conditions. Second proofing takes half an hour or 45 minutes. It takes around an hour to bake the bread at 325°F or 170°C.

Let’s see the recipe of my homemade basil pesto bread..

 

Basil Pesto Bread

Soft Basil Pesto Bread for perfect for dinner time , goes well with soups, pastas. Flavor up your sandwiches and toasts or make open pizza sandwiches.
Prep Time10 mins
Cook Time45 mins
Proofing Time1 hr 30 mins
Total Time55 mins
Course: Baking, Breakfast, Dinner, snacks
Keyword: baking, Basil Pesto, Breads with Yeast
Author: Swati

Ingredients

  • 1 Cup Wheat Flour
  • 1 Cup All-Purpose Flour
  • 1-2 Tsp Instant Yeast
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tbsp Olive Oil or use any flavorless oil
  • 3-4 Tbsp Basil Pesto homemade/store-bought
  • 120 ml Water

Instructions

  • Mix together the flours, salt,sugar in a mixing bowl.
  • Add instant yeast and add water. Water should be slightly warm enough to touch.
  • Make a well in the center and add water, start mixing the flour. When the flour is just combined, leave it for 5 mins and then start kneading.
  • Transfer the dough to the counter, dusted with flour, knead to as smooth and soft dough. Try to use very little flour, as the dough can become more dry.
  • Keep the dough for first proofing in a lightly oiled  bowl, covered with a damp towel.
  • Once the dough is proofed, check the proofed dough with dimple test. Poke a finger in the dough and make a dimple, if the dough bounces back a little the dough is proofed.
  • Take the proofed dough on the counter, spread a little add oil and pesto and knead into the flour till the pesto and oil incorporates into the dough.
  • You can also roll the bread using a rolling pin in a rectangular shape, spread pesto on the dough and make a tight jelly roll, for the pin-wheel bread.
  • Keep the dough for second proofing, this will take another 30 minutes.
  • Pre-heat the oven to 325F or 170C, once the bread starts rising.
  • When the bread is proofed, brush with milk and oil mix (milk wash), and bake for 45-50 minutes in pre-heated oven.
  • After 45 minutes, check the bread, it should be brown, crusty. Check carefully using a kitchen towel, it should sound hollow when knocked at the bottom. 

Notes

I made  a big loaf from the dough, you can divide the dough in two equal parts and make two medium sized loafs.
You can also keep the dough for final proofing in a loaf pan and bake the bread to get a sandwich bread.
After, 25 minutes, either spray water on the loaf or brush it with some more milk wash to get a nice crust and brown color. Brush again once the bread is baked.
Keep the bread to cool on a wire rack and cut it when it has completely cooled down or slightly warm.
Add more cheese if you want a cheesy filling in the bread. I like to make moderately flavored bread with moderate amount of cheese in it. 
Store the bread in a zip lock or air-tight container and finish the bread within 3-4 days. The bread can be frozen for a month, but trust me you will never get to freeze the bread as it gets finished off too quickly!!

I am sure you and your family will also love this Basil Pesto bread. Do give me your feedback and when you make this do post a pic on any of my social media pages.. FB page or tag me on Instagram. You can also Pin the recipe for later use. You can also find my recipes on  Google+It will a small token of your appreciation for my work and keeps me motivated to bring good, authentic, tried and tested recipes to you.

Check out more bread recipes from the blog.. Bread Kulcha, Pav Whole Wheat Beetroot Burger bunsPizza and many more to come.

Join me in my FoodTrails by following the blog, click on the FOLLOW button and on my social media accounts. Click on the icons on the sidebar for joining in. If you like my work, do share my blog with your loved ones.

 

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

15 thoughts

  1. Love the golden crust, and especially that you have used a mixture of all purpose and wholewheat , the bread looks stunning made with the pesto

  2. The basil pesto bread sounds so flavourful and delicious. Would love to have some with my tea.

  3. I love pesto in everything and your bread with pesto sounds absolutely delicious. It has a beautiful crumb too. This will make amazing sandwiches!!

  4. beautifully made bread, love that amazing texture, can imagine the flavors of pesto in this soft and fluffy bread! all i need a bowl of warm soup!

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