Pesto Swirl Bread

Tri-State Fair Rodeo winner. Note: Rapid rise should be added directly to your dry ingredients. The yeast strain used grows so rapidly when hydrated, that you'd lose much of the outgassing action in a normal warm water proofing.

• Ready In: 2 hrs 5 mins
• Yields: 1 loaf

Ingredients

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

Directions

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