Pesto swirled bread^
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9-95 | ||
| Carolyn Shaw 8-95 | ||
| 1 | pack | Dry yeast |
| 1 | teaspoon | Sugar |
| 2 | cups | Warm (105-115) water |
| 2 | cups | Semolina (pasta) flour |
| 1 | tablespoon | Salt |
| 3 | tablespoons | Olive oil |
| 3 | cups | Flour, divided |
| Vegetable cooking spray | ||
| 6 | tablespoons | Basil pesto |
| 1 | Egg, lightly beaten | |
| 1 | tablespoon | Water |
Directions
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 mixer until smooth. Stir in 2 cups flour to form a soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes; add enough 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 nad let rise in a warm place until doubled, about 45 minutes. Punch down and turn out onto lightly floured surface. divide dough in half; roll each portion into a 11x7" rectangle. Spread 3 tablespoons of the pesto over center of each rectangle, leaving a ½" margin around edges. Roll up each rectangle, starting with long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rools, seam side 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 350F. 35 minutes or unti lloaves sound hollow when tapped. Remove from pan and let cool on wire racks. Makes 2 loaves, 116 slices each.
Per slice: 104 cal., 3 g protein, 2⅖ g (21%) fat, 17 g carb., ⅘ g fiber, 7 mg chol., ⅗ mg iron, 225 mg sodium, 8 mg calcium.
Submitted By CAROLYN SHAW On 09-05-95