Pesto Swirl Bread

• 2 34-3 14 cups bread flour
• 1 (1/4 ounce) envelope fast rising yeast
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon sugar
• 1 tablespoon parsley flakes
• 1 12 teaspoons salt
• 12 teaspoon garlic powder
• 1 14 cups water
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon prepared pesto sauce
• 12 cup prepared pesto sauce

1. Combine 1 cup flour, undissolved yeast, dry milk, sugar, parsley, salt and garlic powder in a large bowl.
2. Heat water and butter until very warm (120 to 130F).
3. Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 1 tablespoon pesto sauce and mix well.
5. Stir in enough remaining flour with a spoon to make a soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
7. Cover dough with towel and let rest on floured surface 10 minutes.
8. Roll dough to 15 x 10-inch rectangle.
9. Spread with 1/2 cup pesto sauce.
10. Beginning at short end of each rectangle, roll up tightly as for jelly roll.
11. Pinch seams and ends to seal.
12. Place, seam sides down, in greased 9 x 5-inch loaf pan.
13. Cover; let rise in warm, draft-free place until doubled in size, about 60 minutes.
14. Bake at 375F for 30 to 35 minutes or until done.
15. Remove from pan; let cool on wire racks.

bread flour, yeast, nonfat dry milk powder, sugar, parsley flakes, salt, garlic, water, butter, pesto sauce, pesto sauce

Taken from www.food.com/recipe/pesto-swirl-bread-458442 (may not work)