Monday, August 4, 2008

Tomato Pesto Bread Machine Bread

I share a box with the Librarian.  Now this box is full of vegetables that grow in central Texas and is purchased from Hairston Creek Farms as part of a Community Supported Agriculture program. The challenge is to find new and creative ways to use the same things that grow seasonally in Texas week after week.

Part of the fun has been finding food blogs around the world that have great recipes such as blue cheese, beat muffins.  See nami-nami which originates in Estonia.

As a plus share, we receive pesto.  Since I don't really eat much pasta any longer, the pesto had really built up in my freezer.  Then, I found this recipe on by Linda Larsen.  I'm very proud of myself for adapting it for my bread machine.  In fact, it's the first loaf of bread that looked like great homemade bread that I have prepared with this machine.  AND, it uses 1/2 cup of pesto per loaf!

2t bread machine yeast
2 T sugar
4 T warm water
3/4 c milk
1/2 c pesto
3 c flour
1/4 c finely chopped oil-packed sun-dried tomatoes
1 T melted butter-to put on the crust after removing from the machine.  I omitted this, too.

The original recipe called for 1/2 t salt so this bread is a bit "unsalty", so I may try adding it back.  I placed the ingredients in the machine in the order suggested by the instructions to my machine and put the tomatoes and pesto on the bottom with the liquid ingredients.  I added the water one tablespoon at a time as the dough was kneaded.  I think the varying humidity in Austin affects these machines.

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