Ingredients Jump to Instructions ↓

  1. 3 1/2 Cups biscuit/baking mix

  2. 1/2 Cup prepared pesto

  3. 1/3 Cup grated Parmesan or Romano cheese

  4. 1 1/4 Cups milk

  5. 1/4 Cup cooking oil (see note)

  6. 2 eggs -- slightly beaten

  7. 1 Tablespoon butter -- margarine or extra virgin olive oil, at room temp -- Additional grated Parmesan or Romano cheese

Instructions Jump to Ingredients ↑

  1. Preparation : In a large bowl, combine biscuit/baking mix, pesto, and 1/3 cup cheese, mixing well. In a 2-cup measure, combine milk and oil; add eggs, blending well. Pour milk mixture all at once into biscuit mix, beating just until dry ingredients are thoroughly moistened. Spoon into a 9x5x2-inch loaf pan which has been lightly coated with non-caloric vegetable cooking spray, spreading batter evenly. Bake in a preheated moderate oven (350degrees F) for 50 minutes. Brush top of bread lightly with melted butter or olive oil and then sprinkle additional cheese over top of loaf. Continue baking for about 5 minutes or until cheese atop bread is lightly browned. Cool in pan for about 5 minutes and then turn out onto a wire rack to finish cooling. Cut into slices and serve with additional butter or margarine or olive oil, if desired. Bread may be reheated wrapped in aluminum foil after slicing, if desired. Bread also freezes well wrapped in heavy duty aluminum foil. Note: May omit or reduce amount of oil used, as desired; however, the bread will not be as moist or short in texture and the flavor not as rich. If omitting oil, you may wish to increase milk to 1 1/2 cups. Variations: May add 1/2 cup chopped sun-dried tomatoes or black (ripe) olives to bread batter or a combination, if desired.


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