Zesty Pesto-Tomato Baguettes

  • Prep 30 min
  • Total 2 hr 35 min
  • Servings 16

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

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.

  • For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.
  • 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 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.
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