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.

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BeckySue

Aug 17, 2016

This turned out very well for me but I did add a quarter cup of wheat germ to boost a nutritional value. So I'm sure this made it just a little bit heavier than just straight white flour but it was perfectly delicious and not too heavy. The pesto and the pine nuts make it very elegant. It went well with a chuck roast that I slow baked in the oven on 250 degrees for about three and a half hours. I would never have thought to put a pesto with pine nuts in a quick bread but that's why I'm here! Looking for recipes! Thanks!