Pesto Bread - Churchill
| Yield: | 14 Servings |
| Categories: | Italian, Bread Machine |
| 400 | g | Flour |
| 1 1/2 | ts | Active dry yeast |
| 2 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Pesto |
| 1 | tb | Olive oil |
| 250 | ml | Water |
| pn | Ascorbic acid | |
| 1 | tb | Parmesan cheese; finely grat |
| 1/4 | c | Sun-dried tomatoes; chopped |
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