Last-Minute “Pesto” Loaf
Ingredients | Large – 2 pounds | Medium – 11⁄2 pounds | ||
Water, 100°F (40°C) | 11⁄2 | cups (375 ml) | 11⁄8 | cups (275 ml) |
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Extra virgin olive oil | 2 tablespoons (30 ml) | 21⁄4 | teaspoons (11 ml) | |
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Granulated sugar | 2 teaspoons (10 ml) | 11⁄2 teaspoons (7 ml) | ||
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Salt | 11⁄2 | teaspoons (7 ml) | 11⁄8 | teaspoons (5.5 ml) |
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Bread flour | 41⁄4 | cups (1.025 L) | 3 cups | |
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Vital wheat gluten | 4 teaspoons (20 ml) | 3 teaspoons (15 ml) | ||
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Freshly grated Parmesan or Grana Padano® cheese | 1⁄3 cup (75 ml) | 1⁄3 cup (75 ml) | ||
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Dried basil | 1 tablespoon (15 ml) | 21⁄4 | teaspoons (11 ml) | |
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Walnuts, toasted, chopped | 1⁄2 cup (125 ml) | 1⁄3 cup (75 ml) | ||
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Rapid rise yeast | 4 teaspoons (20 ml) | 3 teaspoons (15 ml) | ||
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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
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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