Pesto Swirled Bread

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Pesto Swirled Bread

 

1 pkg. dry yeast

1 tsp. sugar

2 cups warm water, 105 to 115 degrees

2 cups semolina flour

1 tbsp. salt

3 tbsps. olive oil

3 cups flour, divided

vegetable cooking spray

6 tbsps. basil pesto

1 egg, lightly beaten

1 tbsp. 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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