Zesty Pesto-Tomato Baguettes

 

3

to 3 1/2 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour

2

tablespoons sugar

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

• 1 In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Stir in water until blended. Stir in pesto and tomatoes. Stir in enough remaining flour to make dough easy to handle.
• 2 Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• 3 Grease large cookie sheet with shortening or cooking spray. On lightly floured surface, roll dough into 16x12-inch rectangle. Cut dough crosswise in half. Beginning at 12-inch side, roll up each half of dough tightly. Pinch edge of dough into roll to seal. Taper ends slightly.
• 4 Place loaves 3 inches apart on cookie sheet. Make 3 or 4 diagonal slashes, 1/4 inch deep, across tops of loaves with sharp knife. Cover; let rise in warm place 30 to 40 minutes or until double.
• 5 Heat oven to 375°F. Brush egg over tops of loaves. Sprinkle with cheese. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool.