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Asiago Pesto Bread

Fresh-baked bread is essential to any home-cooked meal. A few simple ingredients combine to form a homemade treat that’s a little chewy, a little crunchy, and a whole lot of delicious.

Asiago Pesto Bread

  Ingredients

INGREDIENTS 1 lb 1 ½ lb 2 lb rapid
Water (80°F – 90°F) 1 Cup(s) 1¼ + 2 Tbsp. Cup(s) 1½ Cup(s) 1½ Cup(s)
Extra virgin olive oil 1 Tbsp 1½ Tbsp 2 Tbsp 2 Tbsp
Asiago cheese, shredded ¼ Cup(s) ⅓ Cup(s) ½ Cup(s) ½ Cup(s)
Prepared pesto 3 Tbsp ¼ Cup(s) ⅓ Cup(s) ⅓ Cup(s)
Sugar ¾ Tsp 1 Tsp 1½ Tsp 1½ Tsp
Salt ¾ Tsp 1 Tsp 1¼ Tsp 1¼ Tsp
Whole Wheat Flour ¾ Cup(s) 1 Cup(s) 1 ¼ Cup(s) 1 ¼ Cup(s)
Bread Flour 2 Cup(s) 2 ½ Cup(s) 2 ¾ Cup(s) 2 ¾ Cup(s)
Bread Machine Yeast 1 Tsp 1 ¾ Tsp 2 ¼ Tsp 2 ¾ Tsp
Bread flour 3 Cup(s) 4 Cup(s) 4½ Cup(s) 4½ Cup(s)
Bread machine yeast 1 Tsp 1½ Tsp 2 Tsp 2½ Tsp
Toasted pine nuts ¼ Cup(s) ⅓ Cup(s) ½ Cup(s) ½ Cup(s)

  Directions

  • Measure ingredients, except pine nuts, into bread pan in the order listed.
  • Insert bread pan securely into baking chamber; close lid.
  • Add pine nuts into automatic fruit & nut dispenser.
  • Plug unit into wall outlet.
  • Select FRENCH. Choose loaf size and desired crust color. Press the START/STOP button.
  • The complete signal will sound when bread is done.
  • Using pot holders remove bread pan from the unit and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
  • Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).

Makes 1 loaf

Note: For RAPID cycle, select the RAPID FRENCH setting immediately following the standard setting in the program list.

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