Pesto Parmesan Loaf

Yield 1 Loaf


  • 1 1/3 cup warm water
  • 1 Tbsp yeast
  • 1 1/2 Tbsp sugar
  • 2 Tbsp butter, melted
  • 2 to 3 Tbsp Pesto
  • 2 Tbsp non-fat dry milk powder
  • 1 1/2 tsp salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1/4 cup shredded parmesan cheese
  • 2 tsp olive oil


  1. In the bowl of a stand mixer, combine water, yeast & sugar. Stir & let mixture sit until bubbly about 3-5 minutes.
  2. Add melted butter, pesto, dry milk powder & salt. Using the dough hook, start the mixer & gradually add the flour 1 cup at a time until the dough balls up & does not stick to the sides. Do not add too much flour, it should still be moist.
  3. Once the dough balls up, add the parmesan cheese & let dough knead on low to medium speed for 5-7 minutes.
  4. Turn machine off & pour olive oil on top of the dough, & then turn the dough until all sides have been greased with the olive oil. Cover the bowl with a towel & let dough rest 10 minutes.
  5. Shape dough into a long loaf & place on a parchment lined baking sheet. Cover with a towel & let raise for 30 minutes.
  6. Brush the top with a little extra olive oil & bake at 375*F for 25 minutes or until top & bottom are golden brown. Allow to cool slightly before slicing & eating.

Recipe Notes

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