Pesto Baguettes
- 1 package dry yeast
- 1 tablespoon sugar
- 1 cup warm water (105u0b0 to 115u0b0)
- 3 cups bread flour
- 2 tablespoons nonfat dry milk
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon freeze-dried chives
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Cooking spray
- Dissolve yeast and sugar in warm water in a 2-cup glass measure, and let stand 5 minutes. Place flour and next 6 ingredients (flour through salt) in a food processor, and pulse 5 times. With processor on, slowly add yeast mixture through food chute, and process until dough forms a ball. Process dough 1 additional minute. (Dough will be sticky). Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Punch dough down; roll dough into a 15 x 10-inch rectangle on a lightly floured surface. Cut dough into 4 (15 x 2 1/2-inch) strips. Roll up each strip tightly, starting with long edge and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Cover and let rise 35 minutes or until doubled in bulk.
- Preheat oven to 375u0b0.
- Uncover dough. Bake at 375u0b0 for 15 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on a wire rack. Cut each loaf diagonally into 3/4-inch slices.
yeast, sugar, warm water, bread flour, nonfat dry milk, basil, oregano, chives, garlic, salt, cooking spray
Taken from www.myrecipes.com/recipe/pesto-baguettes (may not work)