Ingredients Jump to Instructions ↓

  1. ml Capacity - 12

  2. 1 1/2 teaspoons 7 1/2ml Active dry yeast

  3. 2 cups 125g / 4.4oz Bread flour

  4. 3/4 teaspoon 3.8ml Salt

  5. 1 teaspoon 5ml Granulated sugar

  6. 1/2 cup 118ml Water

  7. 2 tablespoons 30ml Water

  8. 3 tablespoons 45ml Pesto sauce

  9. ml Capacity - 16

  10. 2 1/4 teaspoons 11ml Active dry yeast

  11. 3 cups 187g / 6.6oz Flour

  12. 1 teaspoon 5ml Salt

  13. 1 1/2 teaspoons 7 1/2ml Granulated sugar

  14. 1 cup 237ml Water

  15. 1/4 cup 59ml Pesto sauce

  16. 1 teaspoon 5ml Lemon juice

Instructions Jump to Ingredients ↑

  1. Pesto is a fresh herb sauce that is made from basil leaves, garalic, pine nuts, grated Pecorino Romano cheese, and extra-virgin olive oil.

  2. White this sauce is usually served with pasta or minestrone, it can also transform a loaf of bread into a fragrant bouquet. With a light crumb and crisp crust, pesto bread is a natural companion to any Italian meal.

  3. Prepared pesto sauce is popping up more and more in supermarket dairy cases along-side fresh pasta and noodles. If you should have any pesto left over, I suggest using it within a few days or freezing it for later use.

  4. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner's manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. The programmable timer can be used, if desired.


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