06/06/2018 Italian Wheat Bread
Italian Wheat Bread
Recipe Courtesy of Cindy Schumacher
1 cup water, lukewarm
2 cups white bread flour
1 cup wheat flour
1½ Tbsp. sugar
¾ tsp. salt
1/3 cup pesto sauce
3 tsp. active dry yeast or 2 tsp. fast rise yeast
Topping: ¼ tsp. garlic powder, ¼ tsp. white pepper, ¼ tsp. season salt
This is a bread machine recipe. If you are making it without one, dissolve yeast in the water with 1½ Tbsp. sugar. Set aside. Combine the remaining ingredients, adding the yeast mixture last. Knead the dough on a lightly floured surface until smooth and elastic. Put in greased bowl and cover with plastic wrap and let rise about ½ hour. Knead again and put in greased bread pan and baste with butter.
(Cut four slashes with a sharp knife in top if using French bread pan.) Sprinkle with topping and cover with plastic wrap and then a dry cloth towel. Let rise until doubled in size, about a half hour.
Bake at 375 degrees for about 20 minutes or until golden brown.