Tomato Pesto Batter Bread Recipe - Allrecipes.com
Tomato Pesto Batter Bread Recipe
  • READY IN 2 hr

Tomato Pesto Batter Bread

Recipe by  

"An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    1 hr 30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2003

This was a terrific quick bread. I added cloves of garlic, chopped. I took this to dinner at a friend's house, where I was told " this tastes like a bread from a gourmet shop." This was served with a crab linguine with spinach and fresh vegetables. Another keeper in my allrecipes recipe box.

 
Most Helpful Critical Review
Jun 10, 2003

This bread was okay, but I was hoping for the flavor of the basil to come through more than it did. I could taste the sun dried tomatoes much more than the herbs. Oh well. Not a bad bread, but just not what I was expecting. If nothing else, thanks for the opportunity to try something new!

 

23 Ratings

Apr 14, 2003

This bread was quick, easy, and wonderful. I used about 1/2 & 1/2 w.w. flour and white flour to make it a little more hearty. I also baked it as a round loaf on a flat cooking sheet to give it a crispier crust. YUM!

 
Apr 14, 2003

This is better than any store bought bread from a specialty shop!! My husband and I could have eaten the entire loaf!!! A Winner!

 
Apr 14, 2003

My new favorite bread!!!!!!

 
Apr 14, 2003

I grow my own basil and it's always great to find new ways to use it.

 
Jul 07, 2005

WONDERFUL!!! MY DAUGHTER MADE THIS BREAD AND WON GRAND CHAMPION AT THE COLORADO STATE FAIR. OUR COMMUNITY LOVES THIS BREAD AND WE ARE ASKED TO MAKE IT FOR FUND-RAISERS AND TO SHARE WITH OTHER 4-H MEMBERS IN BATTER BREADS.

 
Aug 30, 2004

I am totally hooked on this bread!!! I have made it about 3-4 times now, and I love it more each time. I used leftover homemmade pesto instead of basil and olive oil since it was so close, and it turned out fine.

 

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Nutrition

  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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