Pesto Parmesan Bread

• 1-1/3 cups water (70u0b0 to 80u0b0)
• 2 tablespoons butter, softened
• 4-1/2 teaspoons sugar
• 1-1/2 teaspoons salt
• 4 cups bread flour
• 2 tablespoons nonfat dry milk powder
• 3 teaspoons active dry yeast
• 1/4 cup grated Parmesan cheese
• 2 tablespoons prepared pesto
• 2 teaspoons olive oil

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto.
2. When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a
3. coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 375u0b0 for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

water, butter, sugar, salt, bread flour, nonfat dry milk, active dry yeast, parmesan cheese, pesto, olive oil

Taken from www.tasteofhome.com/recipes/pesto-parmesan-bread/ (may not work)