Pesto Bread

Recipe Ingredients

2 cups	474ml	Capacity - 12 servings
1 1/2 teaspoons	7.5ml	Active dry yeast
2 cups	125g / 4.4oz	Bread flour
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Granulated sugar
1/2 cup	118ml	Water
2 tablespoons	30ml	Water
3 tablespoons	45ml	Pesto sauce
1 teaspoon	5ml	Lemon juice
3 cups	711ml	Capacity - 16 servings
2 1/4 teaspoons	11ml	Active dry yeast
3 cups	187g / 6.6oz	Flour
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Granulated sugar
1 cup	237ml	Water
1/4 cup	59ml	Pesto sauce
1 teaspoon	5ml	Lemon juice

Recipe Instructions

Pesto is a fresh herb sauce that is made from basil leaves, garalic, pine nuts, grated Pecorino Romano cheese, and extra-virgin olive oil.

White this sauce is usually served with pasta or minestrone, it can also transform a loaf of bread into a fragrant bouquet. With a light crumb and crisp crust, pesto bread is a natural companion to any Italian meal.

Prepared pesto sauce is popping up more and more in supermarket dairy cases along-side fresh pasta and noodles. If you should have any pesto left over, I suggest using it within a few days or freezing it for later use.

All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner's manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. The programmable timer can be used, if desired.

Source:
The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3.

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