Pesto-tomato bread
Yield: 12 Servings
Ingredients:
- 1/3 c Sun-dried tomatoes -- (not : oil packed) : coarse chop soft *
- 1 c Water
- 2 TB Water
- 1/3 c Pesto sauce
- 3 c Bread Flour
- 2 TB Sugar
- 1 1/2 ts Salt
- 1 1/4 ts Yeast
Instructions:
Measure carefully placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. Recipe By : Betty Crocker's Bread Machine Cookbook From: Martha Sheppard
