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Pesto Bread without asiago

Found 10 recipes

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Pesto Bread

1 1/4 cups warm water (100 F to 110 F) 1 tablespoon fast rise yeast 4 cups bread flour 1/3 cup extra virgin olive oil 5 teaspoons sugar 2 3/4 teaspoons salt 1[...]

Source: food.com
Pesto Beer Bread

3 cups self-raising flour 1 tablespoon sugar 1 teaspoon salt 375 g warm beer 1/2 cup pesto sauce milk sesame seeds 1 Sift flour into a bowl. Blend in sugar[...]

Source: food.com

Pesto Bread

1 cup water 2 tablespoons olive oil 1/4 cup finely chopped fresh parsley (or 2 tbsp dried parsley) 1/4 cup grated parmesan cheese 2 teaspoons dried basil[...]

Source: food.com
Pesto and Olive Focaccia (Bread Machine)

3/4 cup water 1/4 cup olive oil 3 cups bread flour 1 teaspoon sugar 1 1/2 teaspoons savory 3/4 teaspoon salt 1 teaspoon active dry yeast 1/4 cup ripe olives[...]

Source: food.com
Pesto Bread

1 8-ounce sourdough or French bread baguette 2 tablespoons purchased pesto sauce print a shopping list for this recipe add ingredients to shopping list[...]

Source: epicurious.com
Pesto Bread Machine Bread

2 1/4 teaspoons bread machine yeast 3 cups bread flour 1 teaspoon salt 1 1/2 teaspoons sugar 1 cup water 1/4 cup pesto sauce 1 teaspoon lemon juice 1 Use[...]

Source: food.com
Pesto Bread

1 loaf Italian bread pesto sauce tomato , sliced mozzarella cheese , grated 1 Slice the bread in half lengthwise. 2 Spread both sides with pesto sauce. 3 Top[...]

Source: food.com
Pesto Pizza Bread

2 cups tightly packed fresh basil leaves 1/2 cup olive oil 1/3 cup pine nuts , toasted 1 large garlic clove 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2[...]

Source: food.com
Pesto Pine Nut Bread for Bread Machien

1 cup water 2 tablespoons water 3 cups flour 2 1/2 tablespoons sugar 1 teaspoon salt 2 tablespoons yeast 1/3 cup pesto sauce 1/3 cup pine nuts 1 Mix pesto and[...]

Source: food.com
Pesto Swirl Bread

2 3/4-3 1/4 cups bread flour 1 (1/4 ounce) envelope fast rising yeast 1 tablespoon nonfat dry milk powder 1 tablespoon sugar 1 tablespoon parsley flakes 1 1/2[...]

Source: food.com

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