Pesto French Bread
Recipe:
Makes 2 loaves
2 cups Warm Water (100 to 110 degrees)
1 package Active Dry Yeast
1/3 cup plus 2 Tbsp. Olive Oil
2 tsp. Sea Salt
6 to 6 1/2 cups All-Purpose Flour
1 cup finely chopped Fresh Parsley
2/3 cup grated Parmesan Cheese
2 Tbsp. Sweet Basil
1 to 2 cloves Garlic, minced
Cornmeal
1 Egg white, beaten with 1 Tbsp Water
Place 1/4 cup warm water in large bowl. Sprinkle in yeast; stir until
dissolved. Add remaining water, 2 Tbsp oil, salt, and 2 cups flour; blend
well. Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 6 to 8 minutes. Place in
greased bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in size, about 45 to 60 minutes.
In small bowl, combine remaining oil, parsley, Parmesan cheese, basil, and
garlic; set aside.
Punch dough down.
Remove dough to lightly floured surface; divide in half.
Roll each half to 15x12-inch rectangle.
Spread each with half of basil mixture to within 1/2 inch of edges.
Beginning at long end of each, roll up tightly as for jelly roll.
Pinch seams and ends to seal. Taper ends by gently rolling back and forth.
Place loaves, seam sides down, on large greased baking sheet
sprinkled with cornmeal. With sharp knife, make one lengthwise
cut (1/8 inch deep) on top of each loaf to within 1 inch of ends.
Cover; let rise in warm, draft-free place until almost doubled in size,
about 30 to 45 minutes. Brush egg white mixture on loaves.
Bake at 400 degrees for 25 to 30 minutes or until done.
Remove from sheet; let cool on wire racks.