Email to Terry Ward      

Pesto-Swirled Bread

Recipe Introduction


Source: Cooking Light Complete Cookbook (adapted for Bread Machine)






List of Ingredients



• 1 package dry yeast (about 2 1/3 teaspoons)
  
• 1 teaspoon sugar
  
• 2 cups warm water (100 to 110 degrees)
  
• 2 cups semolina or pasta flour
  
• 3 cups all-purpose flour, divided
  
• 2 teaspoons salt
  
• 3 tablespoons olive oil
  
• cooking spray
  
• 6 tablespoons commercial pesto
  
• 1 large egg, lightly beaten
  
• 1 tablespoon water
  






Instructions



1. Load ingredients into bread machine according to manufacturers directions. Set on "dough" cycle.
   
   
2. Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into an 11 x 7-inch rectangle on a floured surface. Spread 3 tablespoons pesto onto each rectangle, leaving a 1/2-inch margin around edges. Roll up each rectangle toghtly; starting with a long edge, pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place rolls, seam side down, in a baguette pan coated with cooking spray. Cover and let rise 20 minutes or until double in size.
   
   
3. Preheat oven to 350 degrees.
   
   
4. Uncover dough. Combine egg and 1 tablespoon water; brush over loaves. Bake at 350 for 30 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from pan and cook on wire rack.
   
   
5. Yield 2 loaves-16 slices per loaf (serving size: 1 slice). 94 cal, 2.5g fat, 2.8g pro, 15.5g carb, 7mg chol, 166mg sod.