Sun-Dried Tomato And Pesto Bread

Sun-Dried Tomato And Pesto Bread

Ingredients:
1 cup warm water (105° to 115°F)
1 package (¼ ounce) or 1 scant tablespoon active dry yeast

Directions:
1⁄ cup pesto
3
1⁄ cup chopped sun-dried tomatoes
3
2 tablespoons sugar
1½ teaspoons salt
2½ cups unbleached bread flour
IN A LARGE BOWL, combine the warm water, yeast, pesto, sun-dried tomatoes, sugar,
and salt. Stir in the bread flour to make a stiff dough. Let stand until the dough
becomes puffy, 15 minutes. Turn out onto a floured board and knead until the dough is
smooth. Place it in the bowl, cover, and let rise for 45 minutes.
Punch down the dough and shape into an oval loaf. Place on a lightly greased baking
sheet. Cover and let rise until almost doubled in bulk, 45 minutes to 1 hour.
Preheat the oven to 375°F. Bake until golden and a wooden skewer inserted into the
loaf comes out dry, about 30 minutes. Serve warm.
Variation:
BREAD MACHINE METHOD: In a bread machine, combine the warm water, yeast, bread flour, pesto,
sun-dried tomatoes, sugar, and salt. Program the bread machine to “dough.” When the machine stops,
proceed with shaping and baking as described in the main recipe.
soup
ZUCCHINI AND MACARONI SOUP
HERE’S ONE WAY TO ENCOURAGE KIDS TO EAT THEIR VEGETABLES. ANY SMALL PASTA
SHAPE WILL DO HERE—THE IDEA IS FOR THERE TO BE A FEW SMALL PIECES OF BOTH PASTA
AND ZUCCHINI IN EVERY SPOONFUL.
Makes 6 servings