Preparation:
In a large bowl, combine biscuit/baking mix, pesto, and 1/3 cup cheese,
mixing well. In a 2-cup measure, combine milk and oil; add eggs, blending
well. Pour milk mixture all at once into biscuit mix, beating just until dry
ingredients are thoroughly moistened. Spoon into a 9x5x2-inch loaf pan which
has been lightly coated with non-caloric vegetable cooking spray, spreading
batter evenly. Bake in a preheated moderate oven (350degrees F) for 50
minutes. Brush top of bread lightly with melted butter or olive oil and then
sprinkle additional cheese over top of loaf. Continue baking for about 5
minutes or until cheese atop bread is lightly browned. Cool in pan for about
5 minutes and then turn out onto a wire rack to finish cooling. Cut into
slices and serve with additional butter or margarine or olive oil, if
desired. Bread may be reheated wrapped in aluminum foil after slicing, if
desired. Bread also freezes well wrapped in heavy duty aluminum foil.
Note: May omit or reduce amount of oil used, as desired; however, the bread
will not be as moist or short in texture and the flavor not as rich. If
omitting oil, you may wish to increase milk to 1 1/2 cups.
Variations: May add 1/2 cup chopped sun-dried tomatoes or black (ripe)
olives
to bread batter or a combination, if desired. |
