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 caloriescarbohydrate: 16.5 gcholesterol: 3.1 mgfat: 2.8 gfiber: 0.8 gprotein: 2.3 gsaturatedFat: 1 gservingSize: -sodium: 95.3 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Tomato Pesto Batter Bread
Directions
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In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
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.
Preheat oven to 375 degrees F (190 degrees C).
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.
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.