Parmesan and Pesto Bread
This Pesto Bread is elevated with Fresh Basil Pesto, Parmesan Cheese and Pine nuts. Eat warm and spread some butter on top!
Equipment
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!
YouTube Video
Photos
Nutrition
Calories: 208kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 377mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com