2 c CAPACITY – 12 SERVINGS—–
1 1/2 ts Active dry yeast
2 c Bread flour
3/4 ts Salt
1 ts Granulated sugar
1/2 c Water
2 tb Water
3 tb Pesto sauce
1 ts Lemon juice
3 c CAPACITY – 16 SERVINGS—–
2 1/4 ts Active dry yeast
3 c Flour
1 ts Salt
1 1/2 ts Granulated sugar
1 c Water
1/4 c Pesto sauce
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%.
Yield: 1 loaf
Yields
1 Servings
