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Zesty Pesto-Tomato Baguettes
Zesty Pesto-Tomato Baguettes
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Prep Time:
30 minutes
Total Time:
2 hours 35 minutes
Elevate homemade bread with aromatic pesto and savory sun-dried tomatoes.
Ingredients:
  • 3 to 3 1/2 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 package regular active or fast-acting dry yeast
  • 1 cup very warm water (120°F to 130°F)
  • 1/3 cup basil pesto
  • 1/3 cup coarsely chopped sun-dried tomatoes (packed in oil), drained
  • 1 egg, beaten
  • Shredded Parmesan cheese, if desired
Instructions:
  • Combine 1 cup of flour with sugar, salt, and yeast in a large bowl. Mix in water until well blended. Add pesto and tomatoes, then gradually incorporate enough additional flour until dough is smooth and easy to handle.
  • Place the dough on a lightly floured surface and gently coat it with flour. Knead for about 8 minutes until smooth and springy. Grease a large bowl with shortening or cooking spray, then place the dough in the bowl, turning it to grease all sides. Cover the bowl and let the dough rise in a warm place for about 1 hour until it has doubled in size. (If using fast-acting yeast, skip the 1-hour rise and instead cover the dough and let it rest on a floured surface for 10 minutes.)
  • Prepare the cookie sheet by greasing it with shortening or cooking spray. Roll out the dough on a lightly floured surface into a 16x12-inch rectangle. Cut the dough in half crosswise. Roll up each half tightly, starting from the 12-inch side. Pinch the edges of the dough to seal the rolls and slightly taper the ends.
  • Space out the loaves 3 inches apart on a baking sheet. Use a sharp knife to make 3 or 4 diagonal slashes, 1/4 inch deep, across the tops of the loaves. Cover and allow them to rise in a warm area for 30 to 40 minutes until doubled in size.
  • Preheat oven to 375°F. Brush loaves with beaten egg and sprinkle with cheese. Bake for 20-25 minutes or until golden brown. Transfer to a cooling rack to cool.

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