Sun dried tomato and pesto bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | large | Egg |
| 3 | cups | Bread flour |
| ⅓ | cup | Prepared pesto sauce |
| ⅓ | cup | Coarsely chopped reconstituted sun dried tomatoes |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Coarsely ground black or mixed color peppercorns |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Yeast |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING "Bread Machines" article by Beatrice Ojakangas; author of Great Holiday Baking Book and the forthcoming Light Muffins (Clarkson N.
Potter).
This bread has a wonderful flavor with the aroma of basil and a bite of pepper. It's perfect with an antipasto smorgasbord, chilled or hot soup, or a pasta salad. To reconstitute sun dried tomatoes simply soak them in warm water for 10 minutes.
Measure the ingredients into the container of the bread machine in the order given. (Reverse the order in machines which call for adding the liquids last of all.)
Program the machine for the basic or regular cycle and press start.
Source: Good Taste (July 1995).