Originally uploaded by wanderingcoyote.
I made this using half a recipe of the basic white loaf contained in the bread baking tutorial post, adding 3tbsp of Classico pesto with the liquid ingredients. Since there's been no sun today, I didn't rise this in the window, or in the oven for that matter. I let it have a long, slow rise at room temperature. This took just over an hour. Before putting it in the oven, I glazed it with milk. The loaf smelled completely amazing as it baked, and it tasted just as amazing when it was baked and cooled. Tomorrow, I might try making pecan feta bread since both are on hand here.