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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Tri-State Fair Rodeo winner. Note: Rapid rise should be added directly to your dry ingredients. The yeast strain used grows so rapidly when hydrated, that you'd lose much of the outgassing action in a normal warm water proofing. Ingredients:
2 3/4-3 1/4 cups bread flour |
1 (1/4 ounce) envelope fast rising yeast |
1 tablespoon nonfat dry milk powder |
1 tablespoon sugar |
1 tablespoon parsley flakes |
1 1/2 teaspoons salt |
1/2 teaspoon garlic powder |
1 1/4 cups water |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon prepared pesto sauce |
1/2 cup prepared pesto sauce |
Directions:
1. Combine 1 cup flour, undissolved yeast, dry milk, sugar, parsley, salt and garlic powder in a large bowl. Heat water and butter until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 tablespoon pesto sauce and mix well. Stir in enough remaining flour with a spoon to make a soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough with towel and let rest on floured surface 10 minutes.
3. Roll dough to 15 x 10-inch rectangle. Spread with 1/2 cup pesto sauce. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 60 minutes.
4. Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; let cool on wire racks.
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