Pesto-swirled bread

Yield: 32 Servings

Measure Ingredient
1 pack Dry yeast
1 teaspoon Sugar
2 cups Warm water, 105 to 115 degrees
2 cups Semolina, (pasta flour)
1 tablespoon Salt
3 tablespoons Olive oil
3 cups All-purpose flour, divided
\N \N Vegetable cooking spray
6 tablespoons Basil Pesto
1 \N Egg, lightly beaten
1 tablespoon Water

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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