Pesto Baguettes

1. 1

   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.

2. 2

   Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), 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.

3. 3

   Preheat oven to 375u00b0.

4. 4

   Uncover dough. Bake at 375u00b0 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.

No additional tips available.