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.
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