Basil Pesto Bread
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 12
- 3 tablespoon olive oil
- 5 cups all-purpose flour (or half wheat & half regular)
- 2 1/2 t active dry or bread machine yeast
- 2 tablespoon sugar
- 2 t salt
- 2 c hot tap water
- 2 c fresh basil chopped
- 1/3 c parmesan cheese grated
- 1 clove garlic pressed or chopped
- Carbohydrate 75.6831058485893 g
- Cholesterol 1.51014318781469 mg
- Fat 4.94752480988687 g
- Fiber 3.48985004679362 g
- Protein 10.9796345492805 g
- Saturated Fat 0.941552749534644 g
- Serving Size 1 1 Serving (152g)
- Sodium 31.4527378882803 mg
- Sugar 72.1932558017957 g
- Trans Fat 0.44245785780767 g
- Calories 395 calories
Turn on oven light. In a stand mixer fitted with a flat beater, mix half of the flour with the yeast, sugar, & salt. Add the water, olive oil, basil, cheese, & garlic. Mix, adding more flour 1/4 cup at a time, until the dough forms a shaggy mass. Remove flat beater & attach dough hook. Knead dough with dough hook about 8 minutes, adding remaining flour when dough becomes sticky (this dough will remain a little sticky). Cover mixer bowl & place in oven until dough doubles in bulk (about 20 minutes). Punch dough down, divide in half, shape into two loaves, & place in greased loaf pans. Cover pans & place in oven to rise until dough reaches the top of the pan (20 to 40 minutes). Remove covering from pans & heat oven to 375?. Bake loaves 40 to 50 minutes. Let cool in pans about 10 minutes.
