Instructions: Mix 1 1/2 cups of the flour, the sugar, salt, pesto, and yeast in a large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally.

Stir in tomatoes. Stir in remaining flour until smooth (batter will be very stiff). Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double (batter is ready if indentation remains when touched with floured finger).

Grease bottom and side of 2-quart casserole with shortening.

Stir down batter by beating about 25 strokes. Spread evenly in casserole.

Round top of loaf by patting with floured hands. Cover and let rise in warm place about 40 minutes or until double.

Move oven rack to low position so that the top of the casserole will be in the center of the oven. Heat oven to 375 degrees.

Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. immediately remove loaf from casserole to wire rack. Brush top of loaf with margarine; cool.

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