Tomato Pesto Batter Bread

Tomato Pesto Batter Bread

by Léonard Leroy 2 years ago
4.8 (9)
30 minutes
100.2 kcal
16.5 g carbs
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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. 1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 2. Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
  3. 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. 4. Preheat oven to 375 degrees F (190 degrees C).
  5. 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. 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