Pesto Provolone Batter Bread

Ingredients

• 3.5 ounce pesto basil sauce with alessi)
• 1 large eggs 
• 1 tablespoon pinenuts 
• 0.5 cup provolone cheese shredded divided (2.5 ounces)
• 1.3 cups water hot (120° to 130°)
• 16 ounce roll mix with pillsbury) hot
• 16 ounce roll mix with pillsbury) hot

Equipment

• bowl
• oven
• mixing bowl
• wooden spoon
• stand mixer

Directions

1. Combine roll mix, yeast packet, and 1/2 cup cheese in a large mixing bowl, stirring well; add hot water and egg, beating 2 minutes at medium speed of a heavy-duty electric stand mixer.
2. Add pesto, beating well.
3. Scrape dough from sides of bowl. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.
4. Spoon batter into a greased 2-quart round casserole; sprinkle with pine nuts.
5. Sprinkle batter with remaining 2 tablespoons cheese.
6. Bake at 350 for 45 minutes or until loaf is brown.