Pesto Bread - Churchill Recipe
Yield: 14 ServingsRecipe 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
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