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Tomato Pesto Batter Bread


"An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes."
Original recipe yield: 1 loaf.
Prep Time:
1 Hour 30 Minutes
Cook Time:
30 Minutes
Ready In:
2 Hours
Servings:
20

INGREDIENTS:

  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons white sugar
  • 1 cup warm water (110 degrees F)
  • 1 cup coarsely chopped fresh basil
  • 2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons butter, melted

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.