Pesto swirled bread^

32 servings

Ingredients

Quantity Ingredient
Cooking Light 9-95
Carolyn Shaw 8-95
1 pack Dry yeast
1 teaspoon Sugar
2 cups Warm (105-115) water
2 cups Semolina (pasta) flour
1 tablespoon Salt
3 tablespoons Olive oil
3 cups Flour, divided
Vegetable cooking spray
6 tablespoons Basil pesto
1 Egg, lightly beaten
1 tablespoon Water

Directions

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 nad 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 ½" margin around edges. Roll up each rectangle, starting with long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rools, 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 350F. 35 minutes or unti lloaves sound hollow when tapped. Remove from pan and let cool on wire racks. Makes 2 loaves, 116 slices each.

Per slice: 104 cal., 3 g protein, 2⅖ g (21%) fat, 17 g carb., ⅘ g fiber, 7 mg chol., ⅗ mg iron, 225 mg sodium, 8 mg calcium.

Submitted By CAROLYN SHAW On 09-05-95

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