Menu

Zesty Pesto-Tomato Baguettes

  • Save Recipe
Zesty Pesto-Tomato Baguettes
  • Prep 30 min
  • Total 2 hr 35 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Pesto and sun-dried tomatoes add the wow to the aroma and flavor of homemade bread.
Updated Aug 28, 2017

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.
  • tip 2
    Bread Machine Directions: Use ingredients listed above—except use 3 cups Harvest King® bread flour, 1 cup plus 2 tablespoons room-temperature water and 1 1/4 teaspoons bread machine yeast. Measure carefully, placing all ingredients except tomatoes, egg and cheese in bread machine pan in the order recommended by the manufacturer. Add tomatoes at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan. Continue as directed above for shaping, rising and baking.

Nutrition

140 Calories, 4g Total Fat, 4g Protein, 21g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
140
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
270mg
11%
Potassium
85mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved