• 1 cup water
  • ¼ cup whole milk
  • 2¼ teaspoons active dry yeast
  • 3 cups bread flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 2 tablespoons grated parmesan
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ cup toasted pine nuts
  • ¾ cup parmesan cheese, grated
  • 3 cloves garlic, minced
  • 5 cups fresh basil
  • ⅓-⅔ cup olive oil
  • 1 teaspoon salt


  1. Pulse pine nuts, parmesan cheese, garlic, salt, and basil in a food processor until combined, 1 minute.
  2. With the food processor on, slowly add olive oil until the pesto becomes smooth, about 1 minute. 
  1. Mix water and milk and heat to lukewarm. Stir in the yeast and let sit while you sift the dry ingredients. 
  2. Sift together the flour, sugar and salt.  
  3. Add the milk mixture to the bowl of a stand mixer and turn to medium-high speed with the dough hook. Add the butter and the dry ingredients ½ cup at a time until and mix until the dough comes together. Lower speed to medium and knead for 3-5 minutes.
  4. Transfer dough to a lightly greased bowl and cover with plastic wrap and let rise for 45 minutes. 
  5. Roll dough out onto a lightly greased countertop to a 10 x 20-inch rectangle.  
  6. Spread ¾ cup pesto onto the dough, leaving about ½ inch boarder. Roll the dough into a 10-inch log and pinch the seam closed. Scrunch the log down a bit to fit in your loaf pan and place the dough seam-side down.  
  7. Cover tightly with plastic wrap and let rise again for 30 minutes.
  8. Mix topping ingredients together and preheat oven to 350 degrees F. 
  9. Remove plastic wrap and sprinkle the topping on the loaf. Bake for 40-45 minutes. 
  10. Remove from oven and let cool 5 minutes before turning out onto a cooling rack. Allow the loaf to cool before slicing.  
All recipes are the courtesy of Lodge Manufacturing, TN USA