Tomato Pesto Batter Bread |
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Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 1 |
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An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes. 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 |
1/2 teaspoon salt |
1/2 cup chopped sun-dried tomatoes |
2 tablespoons butter, melted |
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.
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