Title: PESTO BREAD
Yield: 1 loaf
1 lg Egg; XTRA
1/4 c Dry vermouth; or dry white
1 cl Garlic
3 tb Olive oil
1/2 c Pesto sauce
1/3 c -water; + 2 T
3 c Bread flour
1 tb Sugar
1 ts Salt
2 1/2 ts Yeast
1/2 c Pine nuts; (see note)
Place all the ingredients except the pine nuts in the machine,
program for Raisin Bread, and press start. When the beeper sounds,
add the nuts.
Pesto is a pungent Italain sauce made from ground-up basil, pine
nuts, and Parmesan cheese. It used to be available only in the
summer when fresh basil is plentiful. Now you can buy it in most
grocery stores bottled, in the refrigerator case, or even in a tube.
Home made may be the best, but store bought is just fine.
From "bread Machine Baking" Lora Brodi & Millie Apter
Print recipe, search
recipes, browse recipes, or see today's
Send mail to PastryWiz
with comments about this web site.
Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart