All posts tagged Pesto

This pesto bread is slightly sweet, crunchy, perfectly textured, tasty, very flavorful, and easy to make which smells delicious. My house smelled wonderful as it was baking!

Eat it as is, slathered with butter or cream cheese, warm or cold.

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5 from 1 vote

Pesto Bread Fast2eat

Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Easy, Fast, Pesto, Pesto Bread, Quick, Recipe
Servings: 16 slices
Calories: 97kcal

Ingredients

  • 1 cup Water
  • 3 tbsp Basil pesto sauce
  • 3 cups Bread flour
  • 4 tsp Powdered milk
  • 4 tsp Sugar
  • ¾ tsp Salt
  • 1 tbsp Quick dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “Quickbread” (about: 1:20-1:45h - This cycle varies from machine to machine) bread setting. If available Choose loaf size (1.5LB) and Press the Start button.
  • It will mix and bake the bread.
  • When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer.

Notes


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 97kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 136mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 10mg | Iron: 1.4mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It looks like a simple salad. But soon in the first slice, you will find that it is the best tomato you have ever tasted.

It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

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5 from 1 vote

Tomato Dehydrated with Pink Salt Fast2eat Recipe

The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Prep Time10 mins
Total Time1 d 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 6 people
Calories: 126kcal

Ingredients

  • 6 Tomato Roma or any good, ripe tomato
  • Himalayan pink salt
  • Basil pesto sauce
  • Mini bocconcini (baby mozzarella balls)
  • Olive oil
  • Savory
  • Basil
  • Oregano

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut them into thin slices using this Holder (it is so helpful to cut the tomatoes). I remove the seeds and gelatinous pulp, but it's up to you.
  • Transfer the tomato slices to a Strainer in layers. Splashing the Himalayan Pink Salt into the tomato evenly in each layer. All slices should be with some pink salt.
  • Place theStrainer over a deep Bowl. Leave in the oven (the oven must be OFF and room temperature) for 24 hours.
  • Drain the bocconcini. And using this Egg Slicer Tool cut the Bocconcini cheese and put in an Airtight Glass Container and pour on the Basil Pesto Sauce.
  • After 24 hours, remove the tomatoes from the oven and drain the water from the bowl.
  • In a Glass serving platter, arrange the tomato and bocconcini slices, and drizzle with pesto and olive oil and your favorite herbs. My suggestion is Basil leaves, oregano and Savory.

Notes

I suggest using Roma or plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. You can add another fresh hardy herbs such as oregano, sage, thyme, rosemary…as desired
This is an original and exclusive recipe, therefore you won't find it or any similar one anywhere else.

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 519mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 21.5mg | Calcium: 120mg | Iron: 0.5mg
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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