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Tomato-Pesto Batter Bread




Source of Recipe


Internet


List of Ingredients




1 loaf

3 c All-Purpose Flour
2 tb Sugar
1 1/2 ts Salt
1/3 c Prepared Pesto
1 pk Active Dry Yeast
1 c 120-130 Degree Water
1/2 c Chopped Sun-Dried Tomatoes
Softened Margarine or Butter


Recipe



Mix 1 1/2 cups of the flour, the sugar, salt, pesto, and yeast in a large
bowl. Add warm water. Beat with electric mixer on low speed 1 minute,
scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl
occasionally.

Stir in tomatoes. Stir in remaining flour until smooth (batter will be
very stiff). Scrape batter from side of bowl. Cover and let rise in warm
place about 30 minutes or until double (batter is ready if indentation
remains when touched with floured finger).

Grease bottom and side of 2-quart casserole with shortening.

Stir down batter by beating about 25 strokes. Spread evenly in casserole.
Round top of loaf by patting with floured hands. Cover and let rise in
warm place about 40 minutes or until double.

Move oven rack to low position so that the top of the casserole will be in
the center of the oven. Heat oven to 375 degrees.

Bake 40 to 45 minutes or until loaf is brown and sounds hollow when
tapped. immediately remove loaf from casserole to wire rack. Brush top of
loaf with margarine; cool.