Tuesday, April 17, 2018

Pesto Cheesy Bread

This bread it tasty on it's own. Or top it with pesto!

Well, folks. It's a sad day (sort of). I've got some big life changes upcoming, and I'm not sure if I should keep my blog.

I'd still like to leave it around, up for others to see and explore, but it might be time for a temporary break. While it's sad to let go of regular posting, I've posted every Tuesday for quite awhile (thanks, Mom!) so there's plenty of good stuff to explore either up there in the tabs or even down below. Enjoy! I love ya'll so much. Thanks for supporting the blog, no matter how long this temporary (or eventually permanent) break will be. 

  • 2 cups warm water
  • 2 Tbsp. yeast
  • 2 Tbsp. sugar
  • 5 3/4 (plus 1/2 cup) flour
  • 2 tsp. salt
  • 2 Tbsp. olive oil
  • 2/3 cups basil pesto
  • 1 1/2 cups Italian four-cheese blend

  1. Stir the water, yeast, and sugar together. Set aside until foamy. Stir together the flour and salt; pour the yeast/water into the bowl. Continue until a smooth ball forms.
  2. With the remaining flour, knead the dough on a kitchen surface. Add more if necessary. 
  3. Let rise for an half hour, or doubled in size. Punch down, line two baking sheets, and split into two balls. Let rise on the two baking baking sheets.
  4. Preheat oven to 400.
  5. Bake about 10 minutes, set foil on top, and bake until sounds hollow, about 10 - 15 minutes. 
  6. Let cool.
  7. For topping, slice top of bread, top withe cheese, and broil until slightly browned.
Adapted from Simply Perfect Italian, 2008. 


  1. It's sad I won't get to look at delicious things I can't eat (I gained a pound looking at the pictures) and even sadder you won't be blogging, at least for a while. It's always fun to see what you come up with and hear your cheerful voice in your writing. Love you! P.S. Ummmmmm, cheese bread!

    1. Thanks for the compliment!! Mom’s cooking is so good :) Love you too!