Our Daily Bread: Sun-Dried Tomato Basil Pesto

1-1/2-Pound Loaf

.1 C water

.4-1/2 tsps sugar

.1-1/2 tsps salt

.2 tsps dried basil

.2 Tbsps olive oil

.2 Tbsps toasted wheat germ

.2-3/4 C bread flour

.1/4 C whole wheat flour

.1-1/2 tsps rapid-rise active dry yeast

.1/4 C oil-packed sun-dried tomatoes, drained and chopped

2-Pound Loaf

.1-1/2 C water

.2 Tbsps sugar

.2 tsps salt

.3 Tbsps olive oil

.3 Tbsps toasted wheat germ

.3-1/2 C bread flour

.1/2 C whole wheat flour

.2 tsps rapid-rise active dry yeast

.1/3 C oil-packed sun-dried tomatoes, drained and chopped

.2 Tbsps basil pesto

Directions

1.In a large mixing bowl, combine flours, sugar, yeast and salt. Add water and oil; beat just until moistened. Stir in the pesto and tomatoes. Use a dough hook and "kneed" until it pulls away from the sides.

2.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3.Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

4.Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

This makes the most wonderful grilled cheese sandwiches! Try serving with my Fire Roasted Tomato Basil Soup. My kids lapped it up and asked for seconds.