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–+ servings

Parmesan and Pesto Bread

bakingwithnessa
This Pesto Bread is elevated with Fresh Basil Pesto, Parmesan Cheese and Pine nuts. Eat warm and spread some butter on top!
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Prep Time 5 minutes
Bake Time 40 minutes
Total Time 45 minutes
Course Bread
Cuisine French, Italian
Servings 12

Equipment

Fluted Loaf Flexipan®
Baking Sheet (M)
Mixing Bowl
Magnetic Measuring
Whisk
Spatula
Lavender Salt Mill
Pepper Mill

Ingredients
 

  • 3 eggs
  • 1/3 cup (85 g) milk
  • 1 Tbsp (15 g) milk
  • 1 1/2 cups (180 g) flour
  • 2 1/4 tsp (12 g) baking powder
  • 3/4 cup (185 g) Pesto Sauce
  • 1 cup (100 g) Parmesan Cheese
  • 1/2 cup (65 g) Pine nuts
  • Lavender Salt (Season to Taste)
  • Madagascar Pepper (Season to Taste)

Instructions
 

  • Preheat oven at 350F/180C.
  • In a mixing bowl, whisk together eggs and milk.
  • Whisk in the flour and baking powder.
  • Add the pesto, Parmesan Cheese and Pine nuts. Season with Lavender Salt and Pepper. Mix until combined.
  • Place your Fluted Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
  • Pour your preparation into the Flexipan®.
  • Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 35min)
  • Once your Parmesan & Pesto Bread is out of the oven, let it cool down for about 10 minutes before unmolding. Then, Serve and Enjoy with a Fresh Salad! Bon Appétit!

Video

Special Notes

Nutrition

Nutrition Facts
Parmesan and Pesto Bread
Amount Per Serving
Calories 208 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 49mg16%
Sodium 377mg16%
Potassium 84mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 452IU9%
Vitamin C 1mg1%
Calcium 186mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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