Recipe: Pesto-Swirled Bread

Pesto-Swirled Bread

1 pkg dry yeast
1 tsp sugar
2 cups warm water, 105 to 115 degrees
2 cups semolina, (pasta flour)
1 tbsp salt
3 tbsp olive oil
3 cups all-purpose flour, divided
vegetable cooking spray
6 tbsp 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 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 1/2-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
Source: Cooking Light, Sept. 1995