Italian

Asiago Sun-Dried Tomato, Pesto Bread is for Side Dish.

Asiago Sun-Dried Tomato, Pesto Bread takes 120 minutes to prepare.

Asiago Sun-Dried Tomato, Pesto Bread takes 30 minutes to cook.

Asiago Sun-Dried Tomato, Pesto Bread makes 18 servings.

The ingredients for Asiago Sun-Dried Tomato, Pesto Bread are:

0.50 tsp Pepper, black
0.33 tbsp Basil
1.25 cup (8 fl oz) Water, tap
3 tsp Granulated Sugar
2.50 serving Country Crock, Shedd's Spread Country Crock Regular, Original (Soft), 1 Tbsp
3 cup Gold Medal Better for Bread Flour
0.25 cup Great Value Instant Nonfat Dry Milk Powdered
2 tsp Yeast, Red Str Active Dry Yeast
1 tsp Lemon Juice 'Real Lemon' 100% juice
6 serving Pesto, Priano ALLA GENOVESE PESTO, 2tbs (30g)
1 tsp Morton Iodized Salt
3 serving California Sun-Dried Tomatoes-Julienne Cut with Herbs-drained-2 tsp
5 oz Asiago Cheese

Here is how you make Asiago Sun-Dried Tomato, Pesto Bread:

1. Mix yeast, ? cup of flour, sugar, dry milk, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes.2. Melt margarine, Stir in salt, lemon juice, and 2 tablespoons melted margarine.. Mix thoroughly and mix in remaining flour to form a loose, sticky dough that pulls away from the sides of the bowl. Knead in sun-dried tomatoes, basil, and pepper. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1? hours.3. Preheat an oven to 350?F. 4. Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a 10 x12-inch rectangle. Spread pesto evenly; sprinkle with Asiago cheese (reserve 2 tablespoons). Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal. 5. Starting about 1 inch from an end, slice the log in half. Twist, and pinch to seal end.6. Brush with remaining melted margarine.. Sprinkle with remaining cheese. Cover and let rise until slightly puffed, 7. Bake in preheated oven until golden brown, about 20 minutes.Serving Size:?12 slices

The nutritional information for Asiago Sun-Dried Tomato, Pesto Bread is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 170.6

• Total Fat: 8.5 g
• Cholesterol: 5.6 mg
• Sodium: 363.2 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 0.9 g
• Protein: 5.7 g

Asiago Sun-Dried Tomato, Pesto Bread is Italian cuisine.