MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pesto Swirled Bread
Categories:
Yield: 32 Servings
1 pk Dry yeast
1 ts Sugar
2 c Warm (105-115) water
2 c Semolina (pasta) flour
1 tb Salt
3 tb Olive oil
3 c Flour; divided
Vegetable cooking spray
6 tb Basil pesto
1 Egg; lightly beaten
1 tb 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 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 and 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
1/2" margin around edges. Roll up each rectangle,
starting with long edge, pressing firmly to
eliminate air pockets; pinch seam and ends to
seal. Place rolls, 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 350°. 35
minutes or until loaves sound hollow when tapped.
Remove from pan and let cool on wire racks.
Makes 2 loaves, 16 slices each.
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