Pesto Bread - Churchill Recipe

Pesto Bread - Churchill Recipe

Yield: 14 Servings
Recipe by luhu.jp

Ingredients:
400 gram: Flour,
1 1/2 tsp: Active dry yeast,
2 1/2 tsp: Sugar,
1/2 tsp: Salt,
2 tbsp: Pesto,
1 tbsp: Olive oil,
250 milliliter: Water,
pn Ascorbic acid,
1 tbsp: Parmesan cheese, finely grat
1/4 cup: Sun-dried tomatoes, chopped

Directions:

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

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

Posted By kdeck@epaus.island.net On rec.food.recipes or
rec.food.cooking


Source from luhu.jp