PESTO FRENCH BREAD

A flavorful green spiral in every slice, every bite. A perfect complement to a plate of homemade spaghetti, fettuccini, or lasagna.

FOR THE DOUGH:
6 to 6 1/2 cups all-purpose flour
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons salt
2 cups very warm water (120 to 130 degrees F)
2 tablespoons olive oil
FOR THE PESTO FILLING:
1 cup finely chopped fresh parsley
2 tablespoons dried basil
2 cloves garlic, minced
1/3 cup olive oil
2/3 cup grated Parmesan cheese
FOR BAKING:
cornmeal
1 egg white, beaten with 1 tablespoon water

In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Gradually add water and oil to flour mixture Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

HOW TO MAKE THE PESTO FILLING:
In small bowl, combine parsley, basil, garlic, oil, and cheese. Stir to blend.

HOW TO SHAPE AND BAKE THE LOAVES:
Divide dough in half; roll each half to 15 x 12-inch rectangle. Spread each with Pesto Filling to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet, sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Preheat oven to 400 degrees F.

With sharp knife, make a lengthwise cut (1/8-inch deep) on top of each loaf to within one inch of ends. Brush with egg white mixture.

Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.

SERVING SUGGESTION:
Cut bread diagonally to 1-inch slices. Brush cut sides with olive oil. Grill or broil in low to medium heat until golden brown, about 1 minute or less per side.

Makes 2 Loaves
Source: ACH Food Companies, Inc.