Tomato Pesto Batter Bread
Cheese is mouldy milk, with various types of mould in it, some meat if it's something that freezes well, freeze it instead of putting it in the fridge.
Recipe Summary Tomato Pesto Batter Bread
An easy to make quick bread with the savory flavor of basil and sun-dried tomatoes.Ingredients | How Long Can You Keep Pancake Batter In The Fridge Uk1 (.25 ounce) package active dry yeast2 tablespoons white sugar1 cup warm water (110 degrees F)1 cup coarsely chopped fresh basil2 tablespoons olive oil3 cups all-purpose flour½ teaspoon salt½ cup chopped sun-dried tomatoes2 tablespoons butter, meltedDirectionsIn a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.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.Preheat oven to 375 degrees F (190 degrees C).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.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.Info | How Long Can You Keep Pancake Batter In The Fridge Ukprep: 1 hr 30 mins cook: 30 mins total: 2 hrs Servings: 20 Yield: 1 loaf
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