Jeff's perfect pesto and herb bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Bread flour |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Dried parsley |
| 1½ | teaspoon | Garlic powder |
| 1½ | teaspoon | Bread machine yeast |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried basil |
| ¾ | teaspoon | Salt |
| 1 | cup | Water |
| 2 | tablespoons | Water |
| 2 | tablespoons | Skim milk |
| 2 | tablespoons | Pesto sauce |
| 2 | teaspoons | Olive oil |
Directions
Follow manufacturer's instructions for placing flour and remaining ingredients into the bread pan. Select the European bake cycle, and start the bread machine. Yield: one 1/12 pound loaf, 16 servings.
Per serving: 126.3 calories; 1.9 g fat (13⅘% calories from fat); 3⅘ g protein; 23⅒ g carbohydrate; 1 mg cholesterol; 115 mg sodium Recipe by: Cooking Light (Elizabeth Murray) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Nov 01, 1998, converted by MM_Buster v2.0l.