Pesto Bread - Churchillbreadmaker, italian 400 gm flour 1 1/2 teaspoon active dry yeast 2 1/2 teaspoon sugar 1/2 teaspoon salt 2 tablespoon pesto 1 tablespoon olive oil 250 ml water 1 pinch ascorbic acid 1 tablespoon parmesan cheese; finely grat 1/4 cup sun-dried tomatoes; chopped Recipe by: Pat.Churchill@bbs.actrix.gen.nz At the beep add the sundried tomatoes. Great loaf to have with soup. Formatted into MasterCook II by Reggie Dwork reggie@netcom.com Posted By kdeck@epaus.island.net On rec.food.recipes or rec.food.cooking |
