Tomato Pesto Batter Bread

Directions

1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.
3. In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.
6. Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.

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Reviews (17)

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23

WhirledPeas

Jun. 10, 2003

"This bread was okay, but I was hoping for the flavor of the basil to come through more than it did. I could taste the sun dried tomatoes much more than the herbs. Oh well. Not a bad bread, but just no..." See moret what I was expecting. If nothing else, thanks for the opportunity to try something new!"

22

LindaT

Sep. 21, 2003

"This was a terrific quick bread. I added cloves of garlic, chopped. I took this to dinner at a friend's house, where I was told " this tastes like a bread from a gourmet shop." This was served with a ..." See morecrab linguine with spinach and fresh vegetables. Another keeper in my allrecipes recipe box."

21

Laurel

Apr. 14, 2003

"This bread was quick, easy, and wonderful. I used about 1/2 & 1/2 w.w. flour and white flour to make it a little more hearty. I also baked it as a round loaf on a flat cooking sheet to give it a cri..." See morespier crust. YUM!"