Zesty Pesto-Tomato Baguettes

Be the first to review
READY IN: 85hrs 25mins
Recipe by gailanng

A soft crusted bread bursting with hearty flavor. These baguettes are equally good spread with butter or dipped in olive oil. From Betty Crocker. Also wonderful as a stromboli bread. Please measure and follow instructions carefully.

Ingredients Nutrition

Directions

  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. (If using quick active yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.).
  9. Grease large cookie sheet.
  10. Roll dough into a 16 x 12-inch rectangle on lightly floured surface.
  11. Cut dough crosswise in half.
  12. Roll up each half of dough tightly, beginning at 12-inch side.
  13. Pinch edge of dough into roll to seal. Taper ends slightly.
  14. Place loaves 3 inches apart on cookie sheet.
  15. Make 3 or 4 diagonal slashes, 1/4 inch deep, across tops of loaves with a sharp knife.
  16. Cover loosely with plastic wrap.
  17. Let rise in a warm place 30 to 40 minutes or until double.
  18. Heat oven to 375 degrees Fahrenheit.
  19. Brush egg over tops of loaves.
  20. Sprinkle with cheese.
  21. Bake 20 to 25 minutes or until golden brown.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a