Tomato Pesto Batter Bread recipe

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Ingredients

1 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 cup warm water (110 degrees F)
1 cup coarsely chopped fresh basil
2 tablespoons olive oil
3 cups all-purpose flour
½ teaspoon salt
½ cup chopped sun-dried tomatoes
2 tablespoons butter, melted

Nutrition Info

100.2 calories
carbohydrate: 16.5 g
cholesterol: 3.1 mg
fat: 2.8 g
fiber: 0.8 g
protein: 2.3 g
saturatedFat: 1 g
servingSize: -
sodium: 95.3 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

  2. Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.

  3. In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes, beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.

  6. Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.

Recipe Yield

1 loaf

Recipe Note

An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.

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