TOMATO PESTO BATTER BREAD

Tomato Pesto Batter Bread image

Number Of Ingredients 8

3 cups all-purpose or bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1/3 cup pesto
1 package regular or quick active dry yeast
1 cup very warm water (120 to 130 degree)
1/2 cup coarsely chopped sun-dried tomato (not oil-packed)
Butter or margarine, softened

Steps:

Mix 1 1/2 cups of the flour, the sugar, salt, pesto and yeast in large bowl. Add water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in tomatoes and remaining flour until smooth (batter will be very stiff). Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.) Grease 2-quart casserole. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Round top of loaf by patting with floured hands. Cover and let rise in warm place about 40 minutes or until double. Move oven rack to low position so that top of casserole will be in center of oven. Heat oven to 375°. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove loaf from casserole to wire rack. Brush top of loaf with butter cool.1 slice: Calories 130 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 5mg Sodium 280mg Carbohydrate 21g (Dietary Fiber 1g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves