Pesto Provolone Batter Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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You can easily substitute homemade pesto in this simple dinner bread; use about 1/3 cup. Ingredients:
1 (16-ounce) package hot roll mix (we tested with pillsbury) |
1/2 cup plus 2 tablespoons (2.5 ounces) shredded provolone cheese, divided |
1 1/4 cups hot water (120° to 130°) |
1 large egg |
1 (3.5-ounce) jar pesto basil sauce (we tested with alessi) |
1 tablespoon pine nuts |
Directions:
1. Combine roll mix, yeast packet, and 1/2 cup cheese in a large mixing bowl, stirring well; add hot water and egg, beating 2 minutes at medium speed of a heavy-duty electric stand mixer. Add pesto, beating well.
2. Scrape dough from sides of bowl. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.
3. Spoon batter into a greased 2-quart round casserole; sprinkle with pine nuts.
4. Sprinkle batter with remaining 2 tablespoons cheese. Bake at 350° for 45 minutes or until loaf is brown.
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