Pesto Picnic
Serves: 12 servings (1lb loaf)
 
Ingredients
  • 1lb loaf
  • ¾ cup water
  • ¼ cup basil pesto
  • ½ tsp black pepper
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • 1 tsp salt
  • 3 sun-dried tomato halves
  • * 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb loaf
  • 1 cup water
  • 6 Tbsp basil pesto
  • ¾ tsp black pepper
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1½ tsp salt
  • 5 sun-dried tomato halves*
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. *Rehydrate in 1⁄4 cup water for 24 hours before using.
  2. Drain thoroughly.
  3. Add ingredients in the order suggested by your bread machine manual.
  4. Use Basic Medium setting.
  5. *1 The water used should be about 80°F.
  6. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  7. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  8. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  9. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 112 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 19g Sugar: 3g Sodium: 252mg Fiber: 1g Protein: 3g Cholesterol: 0mg
Recipe by SacoFoods at http://www.sacofoods.com/pesto-picnic/