Pesto Provolone Batter Bread

Name: Pesto Provolone Batter Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 99 grams pesto basil sauce (we tested with Alessi); 1 large egg; 1 Tbsp pine nuts; 118 milliliters (2.5 ounces) shredded provolone cheese, divided; 296 milliliters hot water (120° to 130°); 454 grams package hot roll mix (we tested with Pillsbury)

Pesto Provolone Batter Bread is a gluten free, primal, fodmap friendly, and vegetarian recipe with 10 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. This condiment has 75 calories, 3g of protein, and 7g of fat per serving. Head to the store and pick up roll mix, egg, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Rolls Mix

Cheese

Water

Yeast

Egg

Equipment you will use

Mixing Bowl

Stand Mixer

Add pesto, beating well.

Ingredients you will need

Pesto

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.

Ingredients you will need

Dough