Tomato Pesto Batter Bread
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Description
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
- ½ teaspoon salt
- ½ 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.
Nutrition Facts
serving: 1 loaf
calories: 100.2 kcal
carbohydrates: 16.5 g
protein: 2.3 g
saturated fat: 1 g
cholesterol: 3.1 mg
sodium: 95.3 mg
fiber: 0.8 g
sugar: 1.8 g
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