Ingrients & Directions
-WALDINE VAN GEFFEN VGHC42A-
3/4 c Lukewarm water (1C+2T)
2 c Bread flour (3C)
1/4 c Prepared Pesto (1/3C)
1/4 c Sun-dried tomatoes; softened
-coarsely chopped (1/3C)
1 tb Sugar (2T)
1 ts Salt (1-1/2ts)
3/4 ts Rapid Rise Yeast (1-1/4ts)
(Large loaf in parentheses). Prepare regular loaf if your bread machine
recipes typically call for 2 cups flour. Prepare large loaf recipe if they
typically call for 3 cups flour. Measure all ingredients and place in bread
machine pan in the order that the b/m manufacturer suggests. Select regular
bake or rapid bake cycle. Per Slice CAL 80; FAT 2gr.
Yields
1 Small loaf