This is great if you have a batch of pesto in the fridge like I usually do. Homemade pesto, of course. The stuff is just great and this bread does it justice. I added a bit more pesto because I'm incredibly obsessed with it and the flavor was just right for me, not overwhelming at all. Crispy and golden on the outside and rose perfectly. Best savory bread I've made. Will definitely make oh so very often. Thanks! Follow-up: I've made it a second time adding garlic powder and parmesan cheese and that just blew up the flavors even more!
I think altitude may have had something to do with the rapid rise and fall of your loaf. I live in Phoenix, and have never had that happen. Maybe you could shorten the rising time?
I will definitely add more pesto as some reviewers suggested. I also might pull the dough out of the machine, put it in a pan, and brush it with pesto for a little extra flavor.
This was great! I used all purpose flour instead of bread flour and it turned out perfect! Thanks!!
So delicious! This is the perfect sandwich loaf for a BLT. I used more lemon juice than was called for, just because I squeezed half a lemon and it was unusually juicy! I probably used 1/2 c. pesto just because I needed to use up the leftover I had made, but this loaf was so delicious and fresh!
This was a very tasty bread, baked in anticipation of National Homemade Bread Day. I baked it for my hair stylist, but made a roll for myself. Although I added extra flour, the dough was still rather soft, and I scraped it into a loaf pan rather than risk a free-form loaf. Nice even crumb flecked with the pesto - this would make excellent sandwich bread.
Yummy! Mine fell too, but that's okay. Very tasty, moist bread.
Great taste, rose well, really easy to cut - another excellent bread Sahara!
The bread rose very high and then fell right before the bake cycle. The flavor is pretty good and I would love to make croutons from it.