60-MINUTE PESTO FRENCH BREAD

FOR THE HERB MIXTURE:
1/4 cup plus 1 tablespoon butter, divided use
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 clove garlic, minced
FOR THE BREAD:
2 3/4 cups bread flour, divided use
2 1/2 teaspoons yeast
1 teaspoon salt
1 cup water (120 degrees F)

TO PREPARE THE HERB MIXTURE:
Melt 1/4 cup butter; stir in Parmesan cheese, basil, parsley, chives and garlic; set aside.

TO PREPARE THE BREAD:
Combine 2 cups flour, undissolved yeast and salt. Stir water and the remaining 1 tablespoon butter into dry ingredients. Mix in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes.

Roll dough to 15×12-inches. Spread herb mixture to within 1/2 inch of edges. Roll up tightly from long end as for jelly roll; pinch seam and ends to seal. Taper ends. Place loaf, seam side down, on greased baking sheet. With sharp knife, make one lengthwise cut, 1/8-inch deep, to within 1 inch of ends. Cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let rise 10 minutes.

Bake in a preheated 400 degrees F oven for 25 minutes or until done. Remove from sheet; cool on wire rack.

Makes 1 loaf
Adapted from source: Fleischmann's Yeast