This recipe by Sarah Schneider was the runner up of our first Spring Recipe Contest. Sarah uses our top selling Bruschetta Original and Pesto all Genovese to make a delicious, fluffy baguette that’s packed with flavor.
3 - 4 Servings
1.5 hours
Bruschetta Pesto Baguette
Ingredients
2-3 tbsp
Originale Bruschetta Mix
2 tbsp
Bonsecco EVOO
1 cup
Water
1\/4 cup
Pesto alla Genovese
1 1\/4 tsp
Quick Active Dry Yeast
2 tbsp
Sugar
1 1\/2 tsp
Salt
3 cups
Bread Flour
1
Beaten Egg
Preparation
- In a small bowl mix 2 tbsp of the water with Bruschetta mix. Leave for 5 minutes and then stir in Bonsecco EVOO. Add 4 tbsp of water, finished bruschetta mixture, pesto, bread flour, sugar, salt, and yeast.
- Put into a bread machine and mix according to manufacturer's directions. Select the dough cycle. Do not use delay cycles. Remove the dough using lightly floured hands and put onto a lightly floured surface.
- Let the dough rest for 10 minutes. Roll the dough into a 12x16 inch rectangle. Cut the dough in half on the 16 inch side. Roll each rectangle tightly beginning at the 12 inch side. Pinch the edges to seal, gently roll back and forth to taper ends. Place the loaves on a parchment lined baking sheet at least 2 inches apart. Using a sharp knife, make either 1 slice lengthwise down the loaf or 3-4 evenly spaced diagonal cuts across the top of the loaf. Cover and let rest for 30-40 minutes or until doubled in size.
- Dough is ready if indentation remains when touched. Heat the oven to 375 degrees Fahrenheit. Brush the beaten egg over the tops of the loaves. Bake for 20-25 minutes or until golden brown. Serve warm or cool on a wire rack.
