Light Pesto Bread
|Bread flour||5 1⁄2 Cup (88 tbs), divided|
|Salt||2 1⁄4 Teaspoon, divided|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||2 Cup (32 tbs) (120° To 130°)|
|Extra-virgin olive oil||1⁄4 Cup (4 tbs), divided|
|Bread flour||6 Tablespoon, divided|
|Vegetable cooking spray||1 Tablespoon|
|Tightly packed fresh parsley||1 Cup (16 tbs)|
|Green onions||2 , cut into 2-inch pieces|
|Garlic||2 Clove (10 gm), halved|
|Freshly ground pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Egg white||1 , beaten|
Combine 2 cups flour, sugar, PA teaspoons salt, and yeast; stir.
Add water and 2 tablespoons oil, beating at low speed of an electric mixer until blended.
Beat 2 minutes at medium speed.
Stir in enough of the remaining 3 1/2 cups flour to make a soft dough.
Sprinkle 1/4 cup flour over work surface.
Turn dough out; knead until smooth and elastic (about 10 minutes).
Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled.
Position knife blade in food processor bowl, and add parsley, onions, and garlic.
Process 20 seconds.
Add remaining 1/2 teaspoon salt, 2 tablespoons oil, and pepper; process 15 seconds.
Punch dough down; divide in half Sprinkle 1 tablespoon flour over work surface.
Roll 1 portion into a 16- x 10-inch rectangle.
Spread half of parsley mixture over dough, leaving a 1-inch border; sprinkle with 1/4 cup cheese.
Roll up dough, starting at long side.
Pinch seam and ends to seal.
Place loaves, seam side down, on a baking sheet coated with cooking spray.
Make Winch-deep slits in each loaf.
Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled.
Brush with egg white.
Bake at 375° for 30 minutes or until loaves sound hollow when tapped.