Title: Pesto Bread #2
Categories: Breadmaker
Yield: 1 Loaf
| 2-CUP CAPACITY - 12 SERVINGS |
| 1 1/2 | ts | Active dry yeast |
| 2 | c | Bread flour |
| 3/4 | ts | Salt |
| 1 | ts | Granulated white sugar |
| 1/2 | c | + 2 tbsp. water |
| 3 | tb | Pesto |
| 1 | ts | Lemon juice |
| 3-CUP CAPACITY - 16 SERVINGS |
| 2 1/4 | ts | Active dry yeast |
| 3 | c | Flour |
| 1 | ts | Salt |
| 1 1/2 | ts | Granulated white sugar |
| 1 | c | Water |
| 1/4 | c | Pesto |
| 1 | ts | Lemon juice |
SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor.
Pesto is a fresh herb sauce that is made from basil leaves, garalic, pine
nuts, grated Pecorino Romano cheese, and extra-virgin olive oil.
White this sauce is usually served with pasta or minestrone, it can also
transform a loaf of bread into a frangrant bouquet. With a light crumb and
crisp crust, pesto bread is a natural companion to any Italian meal.
Prepared pesto sauce is popping up more and more in supermarket dairy
cases along-side fresh pasta and noodles. If you should have any pesto left
over, I suggest using it within a few days or freezing it for later use.
All ingredients must be at room temperature, unless otherwise noted. Add
ingredients in the order specified in your bread machine owner's manual.
Set bread machine on the basic/standard bread making setting. Select medium
or normal baking cycle. The programmable timer can be used, if desired.
NUTRITION INFORMATION per 1/2-inch slice: 132 calories, 3.09 g protein,
19.6 g carbohydrates, 0.76 g dietary fiber, 4.47 g fat, 2.28 mg
cholesterol, 158 mg sodium, 35.4 mg potassium. Calories from protein: 9%;
from carbohydrates: 60%; from fats: 31%.