Recipe - Pesto-Swirled Bread

1 pack Dry yeast
1 teaspoon Sugar
2 cup Warm water, 105 to 115
degrees
2 cup Semolina, (pasta flour)
1 tablespoon Salt
3 tablespoon Olive oil
3 cup Allpurpose flour, divided
Vegetable cooking spray
6 tablespoon Basil Pesto
1 Egg, lightly beaten
1 tablespoon 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 allpurpose 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 7inch rectangle. Spread 3 tablespoons of the Basil Pesto over center of
each rectangle, leaving a 1/2inch 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.

Per serving: 100 Calories; 3g Fat (27% calories from fat); 3g Protein; 15g
Carbohydrate; 6mg Cholesterol; 222mg Sodium

Recipe by: Cooking Light, Sept. 1995, page 106

Posted to MCRecipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.