pat's Recipe

Pesto French Bread

Category: BREADS

2 cups warm water (105-115)
1 pkg active dry yeast
1/3 cup plus 2 Tbsp olive oil
2 tsp salt
6 to 6 1/2 cups all-purpose flour
1 cup finely chopped parsley
2/3 cup grated Parmesan cheese
2 Tbsp chopped sweet basil
1 to 2 cloves garlic, minced
Cornmeal
1 egg white, beaten with 1 Tbsp water

Place 1/4 cup warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, 2 Tbsp oil, salt and 3 cups flour. Blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 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, basil and garlic; set aside.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 15x12 rectangle. Spread each with half of the basil mixture to within 1/2-in of edges.
Beginning at long end of each, roll up tightly as for jellyroll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet sprinkle with cornmeal. With sharp knife, make cuts (1/4-in deep) on top of each loaf. Cover; let rise in warm, draft-free place until almost doubled, about 30 minutes to 45 minutes. Brush egg white mixture on loaves.
Bake at 400 degrees for 25-30 minutes or until done. Remove from sheet; let cool on wire rack.

makes 2 loaves