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Name: Pesto-Swirled Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 32
Cuisine: American
Ingredients: Vegetable cooking spray; 3 c All-purpose flour, divided; 1 Egg, lightly beaten; 1 pk Dry yeast; 1 tb Water; 1 tb Salt; 3 tb olive oil; 2 c Semolina, (pasta flour); 1 ts Sugar; 2 c Warm water, 105 to 115; 6 tb Basil Pesto

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INGREDIENTS

Vegetable cooking spray
3 c All-purpose flour, divided
1 Egg, lightly beaten
1 pk Dry yeast
1 tb Water
1 tb Salt
3 tb olive oil
2 c Semolina, (pasta flour)
1 ts Sugar
2 c Warm water, 105 to 115
6 tb Basil Pesto

Servings

INSTRUCTIONS

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 all-purpose 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 7-inch rectangle. Spread 3 tablespoons of the Basil Pesto over center of each rectangle, leaving a 1/2-inch 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 MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.

NOTES

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Pesto-Swirled Bread

Vegetable cooking spray
3 c All-purpose flour, divided
1 Egg, lightly beaten
1 pk Dry yeast
1 tb Water
1 tb Salt
3 tb olive oil
2 c Semolina, (pasta flour)
1 ts Sugar
2 c Warm water, 105 to 115
6 tb Basil Pesto

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 all-purpose 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 7-inch rectangle. Spread 3 tablespoons of the Basil Pesto over center of  each rectangle, leaving a 1/2-inch 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 MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 32 Servings

Calories: 7
Calories from Fat: 3 (43%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 140.2mg		5 %
Potassium 11.5mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.6g
Protein 0.1g		0 %
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Calories per serving: 7

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