Arugula Pistachio Pesto Bread Recipe

Name: Arugula Pistachio Pesto Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1/4 ounces, weight Package Of Red Star Dry Yeast; 3 Tablespoons Warm Water; 1 teaspoon Sugar; 2 cups Milk, Slightly Warmed; 2 cups Semolina Flour (or All-purpose White Flour); 1 cup Whole Wheat Flour; 2 Tablespoons Olive Oil; 1/4 teaspoons Salt; FOR THE PESTO:; 3 cups Arugula; 1/2 cups Shelled Pistachios; 3 cloves Garlic; 6 Tablespoons Extra Virgin Olive Oil; 1/3 cups Pecorino Or Parmesan Cheese

Servings: persons

FOR THE BREAD:
1/4 ounces, weight Package Of Red Star Dry Yeast
3 Tablespoons Warm Water
1 teaspoon Sugar
2 cups Milk, Slightly Warmed
2 cups Semolina Flour (or All-purpose White Flour)
1 cup Whole Wheat Flour
2 Tablespoons Olive Oil
1/4 teaspoons Salt
FOR THE PESTO:
3 cups Arugula
1/2 cups Shelled Pistachios
3 cloves Garlic
6 Tablespoons Extra Virgin Olive Oil
1/3 cups Pecorino Or Parmesan Cheese

1
For the dough, add Red Star dry yeast, water and sugar to large mixing bowl. Let stand 10 minutes.
2
Add milk, semolina flour, 1/4 cup whole wheat flour, olive oil and salt. Mix well, adding remaining whole wheat flour 1/4 cup at a time, until dough is formed. Either knead dough by hand or dough hook for 5-7 minutes.
3
Roll into a ball, place in an oiled bowl and cover. Keep in a warm spot and let rise for 1 hour.
4
While dough is rising, make pesto by placing arugula, pistachios, olive oil and garlic in food processor. Process until well mixed. Add in cheese and process well. Store in refrigerator until ready to use.
5
Punch dough down and roll into a 14x10-inch rectangle. Spread 1/3 cup of pesto onto dough within 1/2-inch of borders. (You'll have leftover pesto to use for pasta or sandwich spreads.) Roll dough tightly, starting at long end, and form a loaf shape. Pinch steams to close.
6
Place on an oiled baking sheet, cover and let rise 45 minutes.
7
Preheat oven to 350u00b0F.
8
Uncover dough and bake for 30-35 minutes or until sounds hollow when tapped. Cool on a wire rack.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE BREAD:, 1/4 ounces, weight Package Of Red Star Dry Yeast, 3 Tablespoons Warm Water, 1 teaspoon Sugar, and more.

Yes, Arugula Pistachio Pesto Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Arugula Pistachio Pesto Bread

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