First place winner of the Fleischman's yeast bread baking contest at the Tri-State Fair, Sheri Thurman joined The Early Show to share her award winning recipe.
In case you wanted to make this delicious bread at home, here is the recipe:
1 to 2 cups fresh basil
1 Tbsp. pine nuts, lightly toasted
1 cup Parmesan cheese (powdered kind works well, or use half powdered and half freshly grated)
6 Tbsp. olive oil, (I use light)
2-3 large cloves garlic
Dash or two of salt
Dash or two of pepper
In a food processor, blend the basil, pine nuts, and garlic to a smooth pulp. Add alternately a tablespoon of oil and then the cheese until all is used. Season to taste with salt and pepper. Stir into hot fettuccini or other pasta. I have also used pecans or walnuts in place of the pine nuts. This freezes very well, so when you have too much basil, make pesto!!
Pesto Swirl Bread
1 ¼ cups warm water (90-100°)
3 Cups bread flour
1 Tbsp. dry milk
1 Tbsp. sugar
1 ½ tsp. salt
1 Tbsp. parsley flakes
½ tsp. garlic powder
1 Tbsp. butter
1 pkg. Fleischman's yeast (regular or Rapid Rise)
1 Tbsp. prepared pesto sauce – for dough
½ cup prepared pesto sauce – for swirl
The dough for this recipe is made in a bread machine. Put water in bread pan. Add flour, dry milk, sugar, salt, parsley, and garlic. Place butter in the corners of the pan. Make a well in the center of the dry ingredients, and add yeast. Program the bread machine for "dough" setting. After the initial mixing/kneading cycle, add 1 tablespoon of pesto sauce. When the dough cycle is complete, remove dough to a floured surface. Knead for 1 minute and let rest for about 15 minutes. Roll the dough into a rectangle of about 15 x 10 inches. Spread the ½ cup of pesto onto rectangle. Roll up, with pesto to the inside, and seal edges. Place in a greased loaf pan. May brush with beaten egg, and sprinkle with sesame seeds, if desired. Bake at 375° for 30 minutes or more, or until golden brown.