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Pesto Baguettes*

Prep Time: 20 min

1 cup + 1 Tbsp water
1/4 cup purchased pesto
2 tsp sugar
1 tsp salt
1 tsp dried basil leaves
3 cups bread flour
1 1/2 tsp bread machine or active dry yeast
1/4 cup pine nuts

1 egg white
1 Tbsp water
2 Tbsp shredded fresh Parmesan cheese

Use bread machine that produces 1 1/2-lb or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining bread ingredients carefully, adding all ingredients except cornmeal. Follow manufacturer's directions for placing ingredients in bread machine pan.

Select Dough/Manual cycle. Do not use delay cycle. Follow manufacturer's directions for starting machine.

Remove dough from your pan with lightly floured hands; place on lightly floured surface. Knead dough 10 times. Cover; let rest 10 minutes.

Grease large cookie sheet; sprinkle lightly with cornmeal. On lightly floured surface, roll dough to form 14-inch square. Cut dough in half crosswise. Beginning with 14-inch side, roll up each half of the dough tightly; pinch edge of dough to seal. Taper ends of each roll slightly. Place loaves 3 inches apart on cornmeal-topped cookie sheet

With sharp knife, make 4 diagonal cuts, 1/4 inch deep, on each loaf. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) for 20-35 minutes or until almost doubled.

Heat oven to 375 degrees. In a small bowl, beat egg white and 1 Tbsp water slightly. Brush mixture over tops of loaves. Sprinkle with Parmesan cheese.

Bake at 375 degrees for 20-25 minutes or until golden brown. Serve warm, or cool on wire racks. Makes 2 (14-slice) loaves.

Per (1-slice) serving: 70 calories, 2 g fat

Pillsbury Soups & Stews recipe booklet