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Print this Recipe    Pesto Baguettes

Pesto Baguettes
Yield: 40 servings

1 package dry yeast
1 tablespoon sugar
1 cup warm water (105 degrees to 115 degrees)
3 cups bread flour
2 tablespoons nonfat dry milk
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon freeze-dried chives
1 teaspoon garlic powder
1 teaspoon salt
Cooking spray

Dissolve yeast and sugar in warm water in a 2-cup glass measure,
and let stand 5 minutes. Place flour and next 6 ingredients (flour
through salt) in a food processor, and pulse 5 times. With processor
on, slowly add yeast mixture through food chute, and process until
dough forms a ball. Process dough 1 additional minute. (Dough will
be sticky). Turn dough out onto a lightly floured surface, and
knead lightly 4 to 5 times. Place dough in a large bowl coated with
cooking spray, turning to coat top. Cover and let rise in a warm
place (85 degrees), free from drafts, 1 hour and 15 minutes or
until doubled in bulk. Punch dough down; roll dough into a 15 x
10-inch rectangle on a lightly floured surface. Cut dough into 4
(15 x 2-1/2-inch) strips. Roll up each strip tightly, starting with
long edge and pressing firmly to eliminate air pockets; pinch seam
and ends to seal. Place rolls, seam sides down, on a large baking
sheet coated with cooking spray. Cover and let rise 35 minutes or
until doubled in bulk. 3. Preheat oven to 375 degrees. Uncover
dough. Bake at 375 degrees for 15 minutes or until loaves sound
hollow when tapped. Remove from pan, and let cool on a wire rack.
Cut each loaf diagonally into 3/4-inch slices.

Yield: 4 baguettes, 10 servings per loaf (serving size: 1 slice).

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