I make this and sell it at the farmers market. You can shape it any way you like, I swirl it into a spiral and tuck the end under. It freezes very well and takes one hour from start to finish to make when you use rapid rise yeast and a food processor.
(2 loaves)
Filling: fresh basil pesto, as much or as little as you want (I posted the recipe a few back)
Dough: 2/3 cup milk 2 eggs 4 cups flour 5 Tbsp butter, cut up 2 packages rapid rise yeast 2 1/2 tsp sugar 3/4 tsp salt 1/4 cup hot water
Combine eggs and milk in measuring cup and reserve. combine flour through salt in bowl of food processor fitted with dough blade 20 seconds. With food processor running, add water with egg mixture as fast as it is absorbed (45 seconds). Once dough cleans the inside of the bowl process 60 seconds more to knead. On floured surface roll half the dough into a 16x8 rectangle. Spread pesto over and roll up from the long side as for jelly roll. Pinch ends to seal and repeat with remaining dough and pesto. Cut 2 inch slits in loaves about 2" apart. Shape dough and place on greased cookie sheet, cover with towell and let rise in warm place 25 minutes. Preheat oven to 375. When dough has doubled brush with egg wash (1 egg and 1Tbsp water or milk) and bake 25-28 minuted (till golden).Brush with butter or garlic oil. Cool on wire rack.
Variation: Instead of pesto use 1/2 lb diced salami, 2 Tbsp gorgonzola and 1 tsp dried oregano combined in processor.
