Pesto Baguettes

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"I brought four loaves of this bread to a friend's birthday party. She tore it into pieces and served it in little baskets. It made a nice hors d'oeuvre. Sometimes I make it into breadsticks with a warm marinara sauce for dipping." -CL Reader
4 baguettes, 10 servings per loaf (serving size: 1 slice)


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1 package dry yeast
1 tablespoon sugar
1 cup warm water (105° to 115°)
3 cups bread flour
2 tablespoons nonfat dry milk
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon freeze-dried chives
1 teaspoon garlic powder
1 teaspoon salt
Cooking spray


Dissolve yeast and sugar in warm water in a 2-cup glass measure, and let stand 5 minutes. Place flour and next 6 ingredients (flour through 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.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Punch dough down; roll dough into a 15 x 10-inch rectangle on a lightly floured surface. Cut dough into 4 (15 x 2 1/2-inch) 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.

Preheat oven to 375°.

Uncover dough. Bake at 375° 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-inch slices.

Created date

May 2004

Nutritional Information

Calories 41
Caloriesfromfat 4 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.5 g
Carbohydrate 8.2 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 61 mg
Calcium 10 mg