Title: Pesto Bread - Churchill
Categories: Breadmaker Italian
Yield: 14 Servings

400	g	Flour
1 1/2	ts	Active dry yeast
2 1/2	ts	Sugar
1/2	ts	Salt
2	tb	Pesto
1	tb	Olive oil
250	ml	Water
	pn	Ascorbic acid
1	tb	Parmesan cheese; finely grat
1/4	c	Sun-dried tomatoes; chopped

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

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