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Light Pesto Bread

Cook time 30 mins
Yield 72 (1/2-inch) slices.

Ingredients

  • 5 1/2 cups bread flour, divided
  • 1 tablespoon sugar
  • 2 1/4 teaspoons salt, divided
  • 2 packages active dry yeast
  • 2 cups very warm water (120° to 130°)
  • 1/4 cup extra-virgin olive oil, divided
  • 1/4 cup plus 2 tablespoons bread flour, divided
  • Vegetable cooking spray
  • 1 cup tightly packed fresh parsley
  • 2 green onions, cut into 2-inch pieces
  • 2 cloves garlic, halved
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup grated Parmesan cheese, divided
  • 1 egg white, lightly beaten

Nutrition Information

  • calories 52
  • caloriesfromfat 19 %
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.7 g
  • carbohydrate 8.5 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 85 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 2 cups flour, sugar, 1 3/4 teaspoons salt, and yeast; stir. Add water and 2 tablespoons oil, beating at low speed of an electric mixer until blended. Beat 2 minutes at medium speed. Stir in enough of the remaining 3 1/2 cups flour to make a soft dough.

  2. Sprinkle 1/4 cup flour over work surface. Turn dough out; knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled.

  3. Position knife blade in food processor bowl, and add parsley, onions, and garlic. Process 20 seconds. Add remaining 1/2 teaspoon salt, 2 tablespoons oil, and pepper; process 15 seconds.

  4. Punch dough down; divide in half. Sprinkle 1 tablespoon flour over work surface. Roll 1 portion into a 16- x 10-inch rectangle. Spread half of parsley mixture over dough, leaving a 1-inch border; sprinkle with 1/4 cup cheese. Roll up dough, starting at long side. Pinch seam and ends to seal. Repeat procedure.

  5. Place loaves, seam side down, on a baking sheet coated with cooking spray. Make 1/4-inch-deep slits in each loaf. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled. Brush with egg white. Bake at 375° for 30 minutes or until loaves sound hollow when tapped.

Light and Luscious