| | Pesto Bread 2
1/2 cup of sugar
1/2 cup of melted butter or margarine
2 cups of milk
2 eggs, beaten
3 cups of all-purpose flour
2 cups of whole wheat flour
1/2 cup of grated Parmesan cheese
1/4 cup of chopped parsley
2 tablespoons of baking powder
2 teaspoons of dried basil
2 teaspoons of garlic powder
1 teaspoon of salt
1 1/2 cups of finely chopped walnuts
In large bowl, mix sugar, butter, milk and eggs until well blended. In another large bowl, mix well flours, cheese, parsley, baking powder, basil, garlic powder and salt; add walnuts; toss until coated. Add flour mixture to egg mixture; stir until dry ingredients are thoroughly moistened. Divide batter between 3 well greased 1-pound coffee cans. Batter should half fill each can. Bake in preheated 350ºF. oven for 40 to 50 minutes or until tester inserted in center comes out clean. Cool in cans on rack 10 minutes; remove from cans and cool completely. Wrap tight or return to cans and cover with plastic lids. Keeps up to 3 days at room temperature; freeze for longer storage. |
|
| |
|
Basic-Recipes.com
| 
|