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Pesto Provolone Batter Bread

Yield 10 servings
You can easily substitute homemade pesto in this simple dinner bread; use about 1/3 cup.


  • 1 (16-ounce) package hot roll mix (we tested with Pillsbury)
  • 1/2 cup plus 2 tablespoons (2.5 ounces) shredded provolone cheese, divided
  • 1 1/4 cups hot water (120° to 130°)
  • 1 large egg
  • 1 (3.5-ounce) jar pesto basil sauce (we tested with Alessi)
  • 1 tablespoon pine nuts

How to Make It

  1. 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 stand mixer. Add pesto, beating well.

  2. Scrape dough from sides of bowl. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.

  3. Spoon batter into a greased 2-quart round casserole; sprinkle with pine nuts.

  4. Sprinkle batter with remaining 2 tablespoons cheese. Bake at 350° for 45 minutes or until loaf is brown.

Christmas with Southern Living 1999