61143 perfect pesto bread Recipes

bread flour, milk, warm water (110 degrees ), active dry yeast (or 3 packets), honey, salt, oil, sugar, egg, beaten (optional)

milk, scalded, white sugar, salt, shortening, active dry yeast, warm water (110 degrees f/45 degrees cup), bread flour

warm water (100 f to 110 f), fast rise yeast, bread flour, extra virgin olive oil, sugar, salt, pesto sauce, olive oil, dusting salt, pepper, freshly grated parmesan cheese , and, minced fresh parsley

italian bread, pesto sauce, tomato, sliced, mozzarella cheese, grated

cm loaf crusty italian bread , ciabatta, olive oil, basil pesto, ready made, sun-dried tomato pesto, ready made

prebaked 12-inch pizza crust, prepared pesto, garlic salt, shredded mozzarella cheese, shredded parmesan cheese

fresh basil leaves, olive oil, garlic, peeled, toasted pine nuts, grated parmesan cheese, italian bread, roma (plum) tomatoes, thinly sliced, mozzarella cheese, sliced

bread flour, fast rising yeast, nonfat dry milk powder, sugar, parsley flakes, salt, garlic powder, water, butter or 1 tbsp margarine, prepared pesto sauce, prepared pesto sauce

courgette and garden herb pesto, courgette, coarsely grated, pine nuts, golden linseeds, parmesan cheese, grated, spinach, extra virgin olive oil, onion, finely diced, garlic, crushed, mixed herbs such as mint , lemon thyme, parsley, basil, oregano, salt and freshly cracked black pepper, juice of 1 lemon, heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbsp of the oil until golden about 4 -5 minutes. add the courgettes and saute for 1 minute. let the mixture cool., toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool., place the herbs , spinach, lemon juice, parmesan and remaining oil in the thermomix bowl and blend until still coarse., add the herb mixture to the cooled sauteed onion, courgette and nut mixture. adjust the seasoning if needed and let the flavours develop for about 20 minutes., food fanatics tips, do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to 1 week.

sourdough bread, pesto sauce, brie cheese, turkey breast, onion

bread flour, sugar, dried parsley flakes, garlic powder, bread machine yeast, dried oregano, dried basil, salt, water, low-fat milk, commercial pesto, olive oil

perfect yeast breads and rolls are, high and evenly shaped., uniformly golden brown with a tender crust., even in texture with no large air holes., moist and silky with an elastic quality.

bread machine yeast, bread flour, salt, sugar, water, pesto sauce, lemon juice

bread flour, divided, sugar, salt, divided, active dry yeast, very warm water (120o to 130o), extra-virgin olive oil, divided, bread flour, divided, vegetable cooking spray, tightly packed fresh parsley, green onions , cut into 2-inch pieces, garlic, halved, freshly ground pepper, grated parmesan cheese, divided, egg white, lightly beaten

pesto, fresh or store-bought, italian bread , sliced in half lengthwise, roasted garlic

french bread , cut into 20 (3/4-inch) slices, fat-free mayonnaise, grated fresh parmesan cheese, grated asiago cheese, commercial pesto, minced garlic, black pepper

whole wheat italian baguette split length wise (day old), homeade or good quality pesto, sliced tomatoes to cover bread halves ( slice about 1/4 of an inch thick), grated parmesan, sliced buffalo mozzerella (bout 1/8 of an inch thick), olive oil, black pepper