Pesto Provolone Batter Bread
- SERVES
- 10
- PREP
- 40 Min
- COOK TIME
- 45 Min
You know those recipe that are so delicious that you forget they're an effort to make? This Pesto Provolone Batter Bread is one of 'em! Don't be turned off by the little effort this bread requires because the taste makes it totally worthwhile.
What You'll Need
- 1 (16-ounce) package hot roll mix, yeast packet reserved
- 1/2 cup plus 2 tablespoons (2.5 ounces) shredded provolone cheese, divided
- 1 1/4 cup hot water (120 degrees to 130 degrees)
- 1 large egg
- 1 (3.5-ounce) jar prepared pesto sauce
- 1 tablespoon pine nuts
What to Do
- Combine roll mix, yeast packet, and 1/2 cup cheese in a large mixing bowl, stirring well. Add hot water and egg, beating 2 minutes at medium speed of a heavy-duty electric hand mixer (see note). Add pesto, beating well.
- Scrape dough from sides of bowl. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.
- Preheat the oven to 350 degrees. Spoon batter into a greased 2-quart round casserole; sprinkle with pine nuts.
- Sprinkle batter with remaining 2 tablespoons cheese. Bake 45 minutes or until loaf sounds hollow when tapped.
Notes
You'll need to get out your heavy-duty mixer for this succulent bread, folks. The batter tends to ride up the beaters if you use a regular mixer. But once you taste this bread, you'll definitely think it was worth the effort! And if you like to make your own pesto, substitute about 1/3 cup for the jar of pesto.