Title: Pesto Bread - Churchill
Categories: Breadmaker, Italian
Yield: 14 Servings

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

Recipe by: Pat.Churchill@bbs.actrix.gen.nz At the beep add the sundried
tomatoes. Great loaf to have with soup.

Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Posted By kdeck@epaus.island.net On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini