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Pesto Bread Loaf Recipe

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This recipe for Pesto Bread Loaf, by , is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf frozen brad dough thawed according to package directions
C Classic store bought pesto in olive oil
C Fresh grated Parmesan cheese

Variation:
1 loaf frozen brad dough thawed according to package directions
C Melted butter
2 T Dill
C Fresh grated Parmesan cheese

Directions:
Directions:
Preheat oven to 375

Place thawed bread dough on floured board, cut into 16 pieces for a loaf or angel pan. Cut into 36 pieces for cupcake size. In a large bowl, toss dough with pesto and cheese OR butter , dill and cheese to coat all pieces well.

Place in pan of choice ( 3 pieces in each cupcake pan for 12 rolls), sprinkle with a little extra cheese. Cover with plastic wrap and let rise in a warm place for 45 60 minutes. Position oven rack to lower 1/3 of oven and bake uncovered until deeply brown. Turn out of pan, Cool 10 minutes and place loaf on a plate, serve as a pull apart on table. Rolls are served individually.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes Prep & 60 minutes Baking
Personal Notes:
Personal Notes:
Pull Apart Bread using frozen bread dough found in the freezer section of any super market white or wheat. This can be baked in a loaf pan, cupcake pans, or an angel food pan depending upon desired presentation. Bake 30 35 minutes for a loaf or angel food pan and 15 18 minutes for cupcake pans.

 

 

 

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