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Pesto Bread

400 g Flour
1 1/2 ts Active dry yeast
2 1/2 ts Sugar
1/2 ts Salt
2 tb Pesto
1 tb Olive oil
250 ml Water
pn Ascorbic acid
1 tb Parmesan cheese; finely grat
1/4 c Sun-dried tomatoes; chopped


At the beep add the sundried tomatoes. Great loaf to have with soup.


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