|1 pack||Dry yeast|
|2 cups||Warm water, 105 to 115 degrees|
|2 cups||Semolina, (pasta flour)|
|3 tablespoons||Olive oil|
|3 cups||All-purpose flour, divided|
|Vegetable cooking spray|
|6 tablespoons||Basil Pesto|
|1||Egg, lightly beaten|
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Add semolina, salt, and oil; beat at medium speed of a mixer until smooth. Stir in 2 cups all-purpose flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface. Divide dough in half; roll each portion into an 11 x 7-inch rectangle. Spread 3 tablespoons of the Basil Pesto over center of each rectangle, leaving a ½-inch margin around edges. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in a baguette pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.
Uncover dough. Combine egg and 1 tablespoon water; stir well, and brush over loaves. Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on wire racks. Yield: 2 loaves, 16 servings per loaf.
Per serving: 100 Calories; 3g Fat (27% calories from fat); 3g Protein; 15g Carbohydrate; 6mg Cholesterol; 222mg Sodium Recipe by: Cooking Light, Sept. 1995, page 106 Posted to MC-Recipe Digest V1 #419 by igor@... on Jan 28, 1997.
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