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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Pesto Swirled Bread
      Yield: 32 Servings
      1 pk Dry yeast
      1 ts Sugar
      2 c  Warm (105-115) water
      2 c  Semolina (pasta) flour
      1 tb Salt
      3 tb Olive oil
      3 c  Flour; divided
           Vegetable cooking spray
      6 tb Basil pesto
      1    Egg; lightly beaten
      1 tb Water
  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 and 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
  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 rolls, 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 350. 35
  minutes or until loaves sound hollow when tapped.
  Remove from pan and let cool on wire racks.
  Makes 2 loaves, 16 slices each.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:47 EDT