Tomato Pesto Batter Bread Recipes

Steps:

• Mix 1 1/2 cups of the flour, the sugar, salt, pesto and yeast in large bowl. Add water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in tomatoes and remaining flour until smooth (batter will be very stiff). Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.) Grease 2-quart casserole. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Round top of loaf by patting with floured hands. Cover and let rise in warm place about 40 minutes or until double. Move oven rack to low position so that top of casserole will be in center of oven. Heat oven to 375°. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove loaf from casserole to wire rack. Brush top of loaf with butter cool.1 slice: Calories 130 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 5mg Sodium 280mg Carbohydrate 21g (Dietary Fiber 1g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.