Zesty pesto-tomato bread
1 Small loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Lukewarm water (1C+2T) |
| 2 | cups | Bread flour (3C) |
| ¼ | cup | Prepared Pesto (1/3C) |
| ¼ | cup | Sun-dried tomatoes; softened coarsely chopped (1/3C) |
| 1 | tablespoon | Sugar (2T) |
| 1 | teaspoon | Salt (1-1/2ts) |
| ¾ | teaspoon | Rapid Rise Yeast (1-1/4ts) |
Directions
WALDINE VAN GEFFEN VGHC42A
(Large loaf in parentheses). Prepare regular loaf if your bread machine recipes typically call for 2 cups flour. Prepare large loaf recipe if they typically call for 3 cups flour. Measure all ingredients and place in bread machine pan in the order that the b/m manufacturer suggests. Select regular bake or rapid bake cycle. Per Slice CAL 80; FAT 2gr. Source: Homemade Breads.