Rate this recipe!
| Servings |
|
Ingredients
Pesto-garlic butter topping:
- 2 Tbsp unsalted butter
- 2 tsp basil pesto
- 3/4 tsp garlic powder
Bread:
- 3/4 cup warm water 110 –115 degrees
- 1-1/2 tsp granulated sugar
- 1 (1/4 oz) pkg quick-rise yeast
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp Italian seasoning
- 2-1/2 tsp finely minced fresh garlic
- 1-1/4 cups white whole wheat flour
- 1/4 cup fresh shredded Parmesan cheese
- 3/4–1 cup unbleached all-purpose flour, divided
Ingredients
Pesto-garlic butter topping:
Bread:
|
Rate this recipe!
|
Instructions
Pesto-garlic butter topping
- Melt butter; stir in pesto and garlic powder. Set aside.
Bread
- In bowl of a stand mixer fitted with dough hook, stir together water, sugar, and yeast. Wait 5–10 minutes for it to foam (proof). Stir in oil, salt, Italian seasoning, and garlic.
- Mix in white whole wheat flour and Parmesan cheese. Gradually add enough all-purpose flour until dough starts to pull away from sides of bowl. Knead 5 minutes.
- Press dough into a greased 10-inch cast-iron skillet or 9-inch round baking pan. Cover; let rise 30 minutes.
- Preheat oven to 400 degrees. Bake 20–23 minutes until golden brown. Remove bread from oven and immediately brush with topping. Cut in wedges and serve warm with remaining pesto-garlic butter topping.
Recipe Notes
Recipe and photo courtesy of The Home Baking Association and the National Festival of Breads.
Share this Recipe
Powered by WP Ultimate Recipe