tomato pesto batter bread

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons white sugar
• 1 cup warm water (110 degrees f)
• 1 cup coarsely chopped fresh basil
• 2 tablespoons olive oil
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped sun-dried tomatoes
• 2 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• in a small mixing bowl, dissolve yeast and sugar in warm water. let stand until creamy, about 10 minutes.
• place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
• in a large mixing bowl, combine the flour with the salt. add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. let rise in a warm place until doubled in volume, about 30 minutes.
• bake at 375 degrees f (190 degrees c) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. remove loaf from pan, place on a wire rack to cool and brush with melted butter.