Pesto bread - churchill

Yield: 14 Servings

Measure Ingredient
400 grams Flour
1½ teaspoon Active dry yeast
2½ teaspoon Sugar
½ teaspoon Salt
2 tablespoons Pesto
1 tablespoon Olive oil
250 millilitres Water
\N pinch Ascorbic acid
1 tablespoon Parmesan cheese; finely grat
¼ cup Sun-dried tomatoes; chopped

Recipe by: Pat.Churchill@... At the beep add the sundried tomatoes. Great loaf to have with soup.

Formatted into MasterCook II by Reggie Dwork reggie@...

Posted By kdeck@... On rec.food.recipes or rec.food.cooking

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