PESTO BAGUETTES


1 package dry yeast

1 tablespoon sugar

1 cup warm water

3 cups bread flour

2 tablespoons non-fat dry milk

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon freeze-dried chives

1 teaspoon garlic powder

1 teaspoon salt

cooking spray

---------------------------------------------------------------------------

1. Dissolve yeast and sugar in warm water (105 - 115 degrees) in a 2-cup
glass measure and let stand for 5 minutes. Place flour, non-fat dry milk,
dried basil, dried oregano, freeze-dried chives, garlic powder and 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.

2. 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" rectangle on a lightly floured surface. Cut dough into 4,
15" X 2 1/2" 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.

4. Uncover dough. Bake 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" slices.

* CHEF'S NOTE: The can also be used as breadsticks with a warm marinara
sauce for dipping.

Yields 4 baguettes (loaves) - 10 servings per loaf (Serving size = 1 slice)

CALORIES: 41; PROTEIN: 2g; FAT: 0g; CARBS: 8g; FIBER: 0g; CHOL: 0mg;
IRON: 1mg; SODIUM: 61mg; CALC: 10mg.
