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Print this Recipe    Tomato Pesto

Pesto-Tomato Bread

1/3 cup sun-dried tomatoes (not oil packed), coarsely chopped
1 cup water
2 tablespoons water
1/3 cup pesto sauce
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons yeast

Soak tomatoes in 1 cup very hot water about 10 minutes or until
softened, drain.

Measure carefully, placing all ingredients in bread machine pan in
the order recommended by the manufacturer.

Select basic/white cycle. Use medium or light crust color. Do
not use delay cycles. Remove baked bread from pan and cool on wire
rack.

1 1/2-pound loaf recipe

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