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ZESTY PESTO TOMATO BREAD RECIPE
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INGREDIENTS:
1 1/2 pound loaf:
1 C. plus 2 Tbsp. water
1/3 C. pesto
1/3 C. coarsely chopped sun dried tomatoes, softened not oil packed
3 C. bread flour
2 Tbsp. sugar
1 1/2 tsp. salt
1 1/4 tsp. yeast
2 pound loaf:
1 1/4 C. water
1/2 C. pesto
1/2 C. coarsely chopped sun dried tomatoes, softened not oil packed
4 C. bread flour
2 Tbsp. sugar
1 1/2 tsp. salt
1 1/4 tsp. yeast
DIRECTIONS:
Place all ingredients in pan in order.
Select basic/white cycle and use medium or light crust color.
Do not use delay cycles.
Yeast amount is proportionately less than called for in the smaller loaf.
To soften tomatoes soak in 1 C.
of very hot water for 10 minutes or until softened and drain.
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