>From the Betty Crocker website...
~~~~~
Zesty Pesto-Tomato BaguettesPrep Time:30 min
Start to Finish:2 hr 35 min
Makes:2 loaves (8 slices each)
3 to 3 1/2 cups Gold Medal® Harvest King® Better for Bread™ bread
flour or Gold Medal® all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 package regular active or fast-acting dry yeast
1 cup very warm water (120°F to 130°F)
1/3 cup basil pesto
1/3 cup coarsely chopped sun-dried tomatoes (packed in oil), drained
1 egg, beaten
Shredded Parmesan cheese, if desired
In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Stir in
water until blended. Stir in pesto and tomatoes. Stir in enough remaining flour
to make dough easy to handle.
Place dough on lightly floured surface; gently roll in flour to coat. Knead
about 8 minutes or until smooth and springy. Grease large bowl with shortening
or cooking spray. Place dough in bowl, turning dough to grease all sides.
Cover; let rise in warm place about 1 hour or until dough has doubled in size.
(If using fast-acting yeast, do not let rise 1 hour; cover and let rest on
floured surface 10 minutes.)
Grease large cookie sheet with shortening or cooking spray. On lightly floured
surface, roll dough into 16x12-inch rectangle. Cut dough crosswise in half.
Beginning at 12-inch side, roll up each half of dough tightly. Pinch edge of
dough into roll to seal. Taper ends slightly.
Place loaves 3 inches apart on cookie sheet. Make 3 or 4 diagonal slashes, 1/4
inch deep, across tops of loaves with sharp knife. Cover; let rise in warm
place 30 to 40 minutes or until double.
Heat oven to 375°F. Brush egg over tops of loaves. Sprinkle with cheese. Bake
20 to 25 minutes or until golden brown. Remove from cookie sheet to cooling
rack; cool.
Bread Machine Directions: Use ingredients listed above—except use 3 cups
Harvest King® bread flour, 1 cup plus 2 tablespoons room-temperature water and
1 1/4 teaspoons bread machine yeast. Measure carefully, placing all ingredients
except tomatoes, egg and cheese in bread machine pan in the order recommended
by the manufacturer. Add tomatoes at the raisin/nut signal or 5 to 10 minutes
before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay
cycles. Remove dough from pan. Continue as directed above for shaping, rising
and baking.
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~~~***Rhonda G in Missouri***~~~
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