The best delicious Pesto Swirled Bread^ recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pesto Swirled Bread^ recipe today!
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Cooking Light 9-95 3 tb Olive oil
Carolyn Shaw 8-95 3 c Flour, divided
1 pk Dry yeast Vegetable cooking spray
1 ts Sugar 6 tb Basil pesto
2 c Warm (105-115) water 1 Egg, lightly beaten
2 c Semolina (pasta) flour 1 tb Water
1 tb Salt
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 11×7″ rectangle. Spread 3
tablespoons of the pesto over center of each rectangle, leaving a
1/2″ 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, 2.4 g (21%) fat, 17 g carb., .8 g
fiber, 7 mg chol., .6 mg iron, 225 mg sodium, 8 mg calcium.
Yields
32 servings
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