Zesty Pesto-tomato Baguettes

Total Time: 85 hrs 25 mins Preparation Time: 85 hrs Cook Time: 25 mins

Ingredients

• 3 1/4-3 1/2 cups bread flour or 3 1/4-3 1/2 cups all-purpose flour, divided
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 (1/4 ounce) package active dry yeast or 1 (1/4 ounce) package instant dry yeast
• 1 cup water, very warm (120-130 degrees fahrenheit)
• 1/3 cup basil pesto
• 1/3 cup sun-dried tomato packed in oil, drained, coarsely chopped
• 1 egg, beaten
• parmesan cheese, grated if desired

Recipe

• 1 mix 1 cup of the flour, sugar, salt and yeast in a large bowl.
• 2 stir in warm water until blended.
• 3 stir in pesto and tomatoes.
• 4 stir in enough remaining flour to make dough easy to handle.
• 5 place dough on lightly floured surface; gently roll in flour to coat.
• 6 knead about 8 minutes or until smooth and springy.
• 7 place dough in a large bowl greased with shortening, turning dough to grease all sides.
• 8 cover bowl tightly with plastic wrap and let rise in warm place about 1 hour or until double. (if using quick active yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.).
• 9 grease large cookie sheet.
• 10 roll dough into a 16 x 12-inch rectangle on lightly floured surface.
• 11 cut dough crosswise in half.
• 12 roll up each half of dough tightly, beginning at 12-inch side.
• 13 pinch edge of dough into roll to seal. taper ends slightly.
• 14 place loaves 3 inches apart on cookie sheet.
• 15 make 3 or 4 diagonal slashes, 1/4 inch deep, across tops of loaves with a sharp knife.
• 16 cover loosely with plastic wrap.
• 17 let rise in a warm place 30 to 40 minutes or until double.
• 18 heat oven to 375 degrees fahrenheit.
• 19 brush egg over tops of loaves.
• 20 sprinkle with cheese.
• 21 bake 20 to 25 minutes or until golden brown.