Prep 10 mins
Cook 35 mins
I love pesto so this bread is great, the yeast in the beer helps it rise nice & high. Goes great with a nice big bowl of soup. Feel free to add parmesan, sun-dried tomatoes etc for variation
- 3 cups self-raising flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 375 g warm beer
- 1⁄2 cup pesto sauce
- sesame seeds
- Sift flour into a bowl. Blend in sugar & salt.
- Add enough beer to make a smooth pliable dough.
- Using floured fingers press out onto a lightly floured surface and spread with pesto.
- Roll up like a swiss roll and place in a greased 10 x 20cm loaf tin.
- Brush lightly with milk & sprinkle with sesame seeds.
- Bake at 220 C for 30-40 mins or until hollow when tapped.
I loved the idea and combination here but found mine to turn out a bit dry with a hard crust. Could have easily been the Denver altitude though!
We loved this bread! Well,I really loved it and ate half of a loaf! I make beer bread regularly to eat with soups, stews and pasta dishes during the winter months. I love your take on it adding the pesto. I served it with my recipe Standby Rigatoni With Extra Zaps
.and it was a perfect combination. The flavor was perfect witht he pasta dish. Made for AUS/NZ Swap49
I made this as soon as I tagged it (just forgot to review) as DH wanted bread and I wasn't able to buy one for the weekend. They were quick to prepare too. They were nice to look at with the spiral shapes when I sliced them into pieces and went well with the chicken/veg soup we had. Thanks for letting us try this!