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Last-Minute “Pesto” Loaf
Ingredients Large – 2 pounds Medium – 1
1
⁄2 pounds
Water, 100°F (40°C) 1
1
⁄2 cups (375 ml) 1
1
⁄8 cups (275 ml)
Extra virgin olive oil 2 tablespoons (30 ml) 2
1
⁄4 teaspoons (11 ml)
Granulated sugar 2 teaspoons (10 ml) 1
1
⁄2 teaspoons (7 ml)
Salt 1
1
⁄2 teaspoons (7 ml) 1
1
⁄8 teaspoons (5.5 ml)
Bread flour 4
1
⁄4 cups (1.025 L) 3 cups
+ 1
1
⁄2 tablespoons (772 ml)
Vital wheat gluten 4 teaspoons (20 ml) 3 teaspoons (15 ml)
Freshly grated Parmesan or Grana Padano
®
cheese
1
⁄3 cup (75 ml)
1
⁄3 cup (75 ml)
Dried basil 1 tablespoon (15 ml) 2
1
⁄4 teaspoons (11 ml)
Walnuts, toasted, chopped
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
Rapid rise yeast 4 teaspoons (20 ml) 3 teaspoons (15 ml)
Place all ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker. Press Menu
and select Last Minute Loaf. Press Start to mix, knead, rise and bake. Remove from bread pan when done and allow to cool for 1 hour or allow to remain in
bread maker for 60-Minute Keep Warm Cycle before serving.
Nutritional information per serving [1 ounce (28 g)]:
Calories 96 (25% from fat ) • carb. 14g • pro. 3g • fat 3g • sat. fat 1g • chol. 1mg • sod. 129mg • calc. 25mg • fiber 1g
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