Tomato Pesto Batter Bread

1. 1

   In a small mixing bowl, dissolve yeast and sugar in warm water.

2. 2

   Let stand until creamy, about 10 minutes.

3. 3

   Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.

4. 4

   In a large mixing bowl, combine the flour with the salt.

5. 5

   Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes.

6. 6

   Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

7. 7

   Preheat oven to 375 degrees F (190 degrees C).

8. 8

   Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan.

9. 9

   Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan.

10. 10

    Let rise in a warm place until doubled in volume, about 30 minutes.

11. 11

    Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped.

12. 12

    Remove loaf from pan, place on a wire rack to cool and brush with melted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.