• 1serving
  • 30minutes
  • 100calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B6, D
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) package active dry yeast

  2. 2 tablespoons white sugar

  3. 1 cup warm water (110 degrees F)

  4. 1 cup coarsely chopped fresh basil

  5. 2 tablespoons olive oil

  6. 3 cups all-purpose flour

  7. 1/2 teaspoon salt

  8. 1/2 cup chopped sun-dried tomatoes

  9. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

  2. Place the basil leaves and the olive oil in a blender or food processor and puree until smooth.

  3. In a large mixing bowl, combine the flour with the salt. Add the yeast mixture, basil mixture and sun-dried tomatoes; beat together until well combined, about 3 minutes. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan. Let rise in a warm place until doubled in volume, about 30 minutes.

  6. Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until the bottom of the loaf sounds hallow when tapped. Remove loaf from pan, place on a wire rack to cool and brush with melted butter.


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