Zesty Pesto-Tomato Baguettes

• 3 14-3 12 cups bread flour or 3 14-3 12 cups all-purpose flour, divided
• 2 tablespoons sugar
• 1 12 teaspoons salt
• 1 (1/4 ounce) package active dry yeast or 1 (1/4 ounce) packageinstant dry yeast
• 1 cup water, very warm (120-130 degrees Fahrenheit)
• 13 cup basil pesto
• 13 cup sun-dried tomato packed in oil, drained, coarsely chopped
• 1 egg, beaten
• parmesan cheese, grated if desired

1. Mix 1 cup of the flour, sugar, salt and yeast in a large bowl.
2. Stir in warm water until blended.
3. Stir in pesto and tomatoes.
4. Stir in enough remaining flour to make dough easy to handle.
5. Place dough on lightly floured surface; gently roll in flour to coat.
6. Knead about 8 minutes or until smooth and springy.
7. Place dough in a large bowl greased with shortening, turning dough to grease all sides.
8. Cover bowl tightly with plastic wrap and let rise in warm place about 1 hour or until double.
9. (If using quick active yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.
10. ).
11. Grease large cookie sheet.
12. Roll dough into a 16 x 12-inch rectangle on lightly floured surface.
13. Cut dough crosswise in half.
14. Roll up each half of dough tightly, beginning at 12-inch side.
15. Pinch edge of dough into roll to seal.
16. Taper ends slightly.
17. Place loaves 3 inches apart on cookie sheet.
18. Make 3 or 4 diagonal slashes, 1/4 inch deep, across tops of loaves with a sharp knife.
19. Cover loosely with plastic wrap.
20. Let rise in a warm place 30 to 40 minutes or until double.
21. Heat oven to 375 degrees Fahrenheit.
22. Brush egg over tops of loaves.
23. Sprinkle with cheese.
24. Bake 20 to 25 minutes or until golden brown.

bread flour, sugar, salt, active dry yeast, water, basil pesto, tomato, egg, parmesan cheese

Taken from www.food.com/recipe/zesty-pesto-tomato-baguettes-461093 (may not work)