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Name: Pesto Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 1/4 ts Active dry yeast; 2 tb Water; 1/4 c Pesto sauce; 3 tb Pesto sauce; 1 ts Lemon juice; 1 1/2 ts Active dry yeast; 2 c Bread flour; 3 c CAPACITY - 16 SERVINGS-----; 3 c Flour; 1 1/2 ts Granulated sugar; 2 c CAPACITY - 12 SERVINGS-----; 1 ts Granulated sugar; 1 ts Lemon juice; 1 ts Salt; 3/4 ts Salt; 1 c Water; 1/2 c Water

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INGREDIENTS

2 1/4 ts Active dry yeast
2 tb Water
1/4 c Pesto sauce
3 tb Pesto sauce
1 ts Lemon juice
1 1/2 ts Active dry yeast
2 c Bread flour
3 c CAPACITY - 16 SERVINGS-----
3 c Flour
1 1/2 ts Granulated sugar
2 c CAPACITY - 12 SERVINGS-----
1 ts Granulated sugar
1 ts Lemon juice
1 ts Salt
3/4 ts Salt
1 c Water
1/2 c Water

Servings

INSTRUCTIONS

SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. Pesto is a fresh herb sauce that is made from basil leaves, garalic, pine nuts, grated Pecorino Romano cheese, and extra-virgin olive oil. White this sauce is usually served with pasta or minestrone, it can also transform a loaf of bread into a frangrant bouquet. With a light crumb and crisp crust, pesto bread is a natural companion to any Italian meal. Prepared pesto sauce is popping up more and more in supermarket dairy cases along-side fresh pasta and noodles. If you should have any pesto left over, I suggest using it within a few days or freezing it for later use. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owners manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. The programmable timer can be used, if desired. NUTRITION INFORMATION per 1/2-inch slice: 132 calories, 3.09 g protein, 19.6 g carbohydrates, 0.76 g dietary fiber, 4.47 g fat, 2.28 mg cholesterol, 158 mg sodium, 35.4 mg potassium. Calories from protein: 9%; from carbohydrates: 60%; from fats: 31%. Yield: 1 loaf Posted on NVN #128136 by Utaylor on 05/06/94, MM format Recipe By : The Ultimate Bread Machine Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Pesto Bread

2 1/4 ts Active dry yeast
2 tb Water
1/4 c Pesto sauce
3 tb Pesto sauce
1 ts Lemon juice
1 1/2 ts Active dry yeast
2 c Bread flour
3 c CAPACITY - 16 SERVINGS-----
3 c Flour
1 1/2 ts Granulated sugar
2 c CAPACITY - 12 SERVINGS-----
1 ts Granulated sugar
1 ts Lemon juice
1 ts Salt
3/4 ts Salt
1 c Water
1/2 c Water

SOURCE:  The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright  1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. Pesto is  a fresh herb sauce that is made from basil leaves, garalic, pine nuts,  grated Pecorino Romano cheese, and extra-virgin olive oil. White this sauce  is usually served with pasta or minestrone, it can also transform a loaf of  bread into a frangrant bouquet.  With a light crumb and crisp crust, pesto  bread is a natural companion to any Italian meal. Prepared pesto sauce is  popping up more and more in supermarket dairy cases along-side fresh pasta  and noodles.  If you should have any pesto left over, I suggest using it  within a few days or freezing it for later use. All ingredients must be at  room temperature, unless otherwise noted. Add ingredients in the order  specified in your bread machine owners manual. Set bread machine on the  basic/standard bread making setting. Select medium or normal baking cycle.  The programmable timer can be used, if desired. NUTRITION INFORMATION per  1/2-inch slice:  132 calories, 3.09 g protein, 19.6 g carbohydrates, 0.76 g  dietary fiber, 4.47 g fat, 2.28 mg cholesterol, 158 mg sodium, 35.4 mg  potassium.  Calories from protein: 9%; from carbohydrates: 60%; from fats:  31%.    Yield: 1 loaf  Posted on NVN #128136 by Utaylor on 05/06/94, MM format    Recipe By     : The Ultimate Bread Machine Cookbook    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (1684g)
Recipe Makes: 1 Servings

Calories: 5230
Calories from Fat: 220 (4%)

Amt Per Serving		% DV

	Total Fat 24.4g	33 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 8.5g
Cholesterol 0mg		0 %
Sodium 115.7mg		4 %
Potassium 3657.3mg		96 %
Total Carbohydrate 1047g		308 %
	Dietary Fiber 58.8g	235 %
	Sugars, other 988.2g
Protein 195g		279 %
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Calories per serving: 5230

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