Basil pesto bread with sun dried tomatoes
- 1 tablespoon yeast
- 1 2/3 cup warm water
- 2 tbsp sugar
- 3 3/8 cups flour
Dissolve yeast in warm water with sugar. Let sit for 15 minutes. Add flour, mix and let double in size.
-
6 ¾ cups flour
- 4 tsp salt
- ½ cup olive oil
- ¾ cup + 2 tsp milk
- 2/3 cup pesto
- ½ cup sun dried tomatoes, chopped
- ¼ cup butter
Add the remaining ingredients to the yeast mixture; knead until dough is firm and a little sticky.
Divide into 2 loaves and place in bread pans. Let rise for 1 ½ hours. Bake at 375 until golden brown (Apx. 45 minutes).
Brush with olive oil while still warm.
