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Bread Machine Pesto-Pine Nut Bread

Enjoy light, savory Italian-style bread. The basil and olive oil flavor makes it perfect for eating by itself or with a meal.

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( 7 Ratings)

7 Ratings

5 Stars 29%

4 Stars 43%

3 Stars 29%

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Prep Time 10 min
Total Time 3 hr 40 min
Servings 12

Ingredients

Bread

1: cup plus 2 tablespoons water

3: cups Gold Medal® Better for Bread™ flour

2: tablespoons sugar

1: teaspoon salt

1 1/4: teaspoons bread machine or quick active dry yeast

Pesto Filling

1/3: cup basil pesto

2: tablespoons Gold Medal® Better for Bread™ flour

1/3: cup pine nuts

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Directions

1 Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.
3 In small bowl, mix pesto and 2 tablespoons flour until well blended. Stir in pine nuts. Add filling at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Remove baked bread from pan. Cool on cooling rack.

EXPERT TIPS

Expert Tips

The pesto and pine nut filling may swirl or completely mix throughout the bread, depending on your bread machine. Either way, it'll still have wonderful flavor.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 190
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 260 mg; 260 %;
Total Carbohydrate: 31 g; 31 %
(Dietary Fiber 2 g 2 % ),
Protein: 5 g; 5 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 10%;

Exchanges:

2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/28/2012 8:29:52 PM REPORT ABUSE

Rating:

I love this Caesar Salad with tuna:Average user rating0.0out of 5Ingredients:1 (approx 200g) tuna flelit1tbsp crushed black peppercorns1 tsp sea salt2 stalks (approx 350g) romaine lettuce2 tbsps roasted pine nuts3 tbsps grated Parmesan cheeseSalad Dressing:2 tbsps lime juice1 tbsp, each white vinegar, chopped garlic2 tsps yellow mustard2 anchovies4 tbsps sour cream3 egg yolks3 tbsps olive oil2 tsp sugarMethod:1. Marinate tuna flelit with salt and crushed black peppercorns for 10 minutes. Heat a non-stick pan. Put in 1 tbsp of olive oil. Pan fry the tuna for 1 minute on each side. Let cool the half done tuna flelit. Cut into slices about 1/3 inch thick.Put white vinegar and egg yolks in a bowl and whisk until thickens. Gradually add the oil, stirring with the whisk until mixture is thick and creamy. Stir in lime juice, yellow mustard, sour cream and sugar. Whisk well. Fold in anchovies and garlic.Wash lettuce. Drain and cut into 1.5 inch pieces. Mix lettuce with tuna. Sprinkle pine nuts and grated Parmesan cheese on top. Serve with the salad dressing. Was this answer helpful?

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