White Bread with Pesto and Walnuts, a simple and fragrant preparation, perfect to bring to the table on any occasion.
Soft and aromatic, it combines the dough’s softness with the strong flavor of pesto and the crunchy note of walnuts. It’s a versatile bread, ideal for accompanying meat or vegetable dishes, but also great to enjoy on its own, maybe slightly toasted.
The recipe combines all-purpose flour and Manitoba flour, a combination that ensures an elastic dough and a soft crumb. The white bread with pesto is enriched with a thin layer of pesto and chopped walnuts, which release an intense aroma during baking and offer a balanced and irresistible taste. Barley malt aids in leavening and gives the bread a golden, crisp crust, while extra virgin olive oil helps keep it soft longer.
Easy to make, this bread is perfect even for those with little experience with leavened products: the process is straightforward and doesn’t require excessive rising times. Once baked, it keeps well for several days and can be slightly heated before serving to regain its full fragrance.
Served warm, the white bread with pesto and walnuts is a true savory treat, perfect for accompanying appetizers, cheeses, or cold cuts, but also for a different kind of snack. A simple yet impressive idea that combines the genuineness of homemade bread with the unmistakable flavor of pesto and the rustic note of walnuts.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 315.38 (Kcal)
- Carbohydrates 46.08 (g) of which sugars 2.73 (g)
- Proteins 9.45 (g)
- Fat 10.98 (g) of which saturated 1.80 (g)of which unsaturated 1.84 (g)
- Fibers 1.68 (g)
- Sodium 536.99 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the White Bread with Pesto and Walnuts
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1 cup milk (or water)
- 3 tbsp extra virgin olive oil
- 1 tsp barley malt
- 2 tsp salt
- 1/2 tsp dry yeast
- 1.5 oz pesto
- 1 oz walnuts
Tools
- Stand Mixer
- Pastry Board
- Rolling Pin
- Loaf Pan
Recipe for White Bread with Pesto and Walnuts
Start the preparation of the white bread with pesto by dissolving the dry yeast in the warm milk directly in the stand mixer bowl.
Add the barley malt and extra virgin olive oil.
Finish with the flours and salt.
Knead in the stand mixer with a spiral hook at medium speed for about 10 minutes or by hand for 15-20 minutes.
Transfer to a floured work surface, make reinforcement folds, and after giving the dough a round shape, let it rise covered until doubled.
Take the risen dough and roll it out into a rectangle: the short side should be as long as or slightly shorter than the loaf pan, in our case 12 inches.
Spread the basil pesto over the dough and also add the coarsely crumbled walnuts, leaving 1-2 cm free on each side.
Roll the dough on the short side and seal the edges well by pinching them with your fingers.
Transfer the dough to the pan lined with parchment paper.
Bake the white bread with pesto and walnuts covered with aluminum foil in a preheated static oven at 356°F for 25 minutes. Remove the foil and continue baking for another 15 minutes.
Transfer it to a wire rack and let it cool before slicing and serving.
White Bread with Pesto and Walnuts – Soft, Fragrant, and Irresistible
White bread with pesto and walnuts is a simple but flavorful leavened bread, perfect for any occasion. Soft, fragrant, and versatile, it’s the ideal bread to serve at the table or enjoy on its own, slightly warm.
Also try Soda bread, the Irish bread without leavening.
FAQ (Frequently Asked Questions)
Can I replace milk with water?
Yes, you can replace milk with the same amount of water. The result will be slightly less rich, but still soft and well-leavened.
How to store white bread with pesto?
Once cool, store it in a food bag or airtight container at room temperature for 2-3 days. Alternatively, you can freeze it already sliced and reheat it in the oven or toaster to regain its full fragrance.
How to serve white bread with pesto and walnuts?
It’s perfect as a table bread next to meat dishes, cheeses, or vegetables, but also for a savory snack or a rustic aperitif with cold cuts and cheeses.
What types of pesto are recommended for this recipe?
The classic basil pesto is perfect, but you can personalize the recipe with variations like arugula pesto, sun-dried tomato pesto, or spinach pesto, depending on the season and your taste.
Homemade Savory Leavened Products for Snacks and Buffets
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