I first tasted this Pesto Parmesan Loaf at our weekly play group when my friend Rochelle brought it out straight from the oven—warm and aromatic. Fresh homemade bread is always a treat, but this loaf stood out. The pesto and parmesan combine to give the bread a deep, savory flavor that’s irresistible. If you enjoy pesto, this loaf should be on your baking list.
When Kati visited the day I baked it, she suggested serving the bread with the balsamic vinegar and olive oil mixture restaurants bring for dipping. I hadn’t planned on that, but it’s a fantastic idea. She also mentioned shaping the dough into breadsticks or using it for pizza—both excellent options. No matter how you shape it, this bread deserves a try.
Pesto Parmesan Loaf
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Ingredients
- 1 ⅓ cup (317 ml) warm water
- 1 Tbsp yeast
- 1 ½ Tbsp granulated sugar
- 2 Tbsp (28 g) butter, melted
- 2 to 3 Tbsp pesto
- 2 Tbsp non-fat dry milk powder
- 1 ½ tsp salt
- 3 ½ to 4 cups (420-480 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (28 g) shredded parmesan cheese
- 2 tsp olive oil
Instructions
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In the bowl of a stand mixer, combine warm water, yeast, and sugar. Stir and let sit until the mixture becomes bubbly, about 3–5 minutes.
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Add melted butter, pesto, dry milk powder, and salt. Fit the mixer with the dough hook and start on low. Gradually add the flour, one cup at a time, until the dough pulls together and no longer sticks to the bowl sides. The dough should remain slightly moist—avoid adding too much flour.
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Once the dough forms a ball, add the parmesan cheese and let the mixer knead on low to medium speed for 5–7 minutes, until smooth and elastic.
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Turn the mixer off and pour the olive oil over the dough. Turn the dough so all sides are lightly coated with oil. Cover the bowl with a clean towel and let the dough rest for 10 minutes.
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Shape the dough into a long loaf and place it on a parchment-lined baking sheet. Cover with a towel and allow it to rise for 30 minutes.
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Brush the top with a little extra olive oil and bake in a preheated 375°F oven for about 25 minutes, or until the top and bottom are golden brown. Let the loaf cool slightly before slicing and serving.
Notes
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