Easy Tomato Batter Bread

Mix together w/hand mixer until well incorporated (about 2-3 minutes):

1 1/2 cups flour
2 tbs sugar
1-1/2 tsp salt
1/3 cup any pesto (basil, parsley, olive, tomato)
1 package regular or quick active dry yeast
1 cup very warm water (not boiling water or it will kill yeast)

Add and stir in: (batter will be thick after adding)
1/2 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1 1/2 cup flour

Scrape batter from sides 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 bottom and sides of 2-quart casserole with some butter/margarine.

Stir down batter by beating about 25 strokes.
Spread evenly in greased casserole. Round top of loaf by patting with floured hands. Cover and let rise again in warm place about 40 minutes or until double.

Bake 375 oven for 40 to 45 minutes or until loaf is brown and sounds hollow when tapped.
Judy/Buffalo

http://www.nancyskitchen.com