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1
Mix 1 cup of the flour, sugar, salt and yeast in a large bowl.
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2
Stir in warm water until blended.
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3
Stir in pesto and tomatoes.
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4
Stir in enough remaining flour to make dough easy to handle.
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5
Place dough on lightly floured surface; gently roll in flour to coat.
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6
Knead about 8 minutes or until smooth and springy.
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7
Place dough in a large bowl greased with shortening, turning dough to grease all sides.
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8
Cover bowl tightly with plastic wrap and let rise in warm place about 1 hour or until double.
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9
(If using quick active yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.
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10
).
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11
Grease large cookie sheet.
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12
Roll dough into a 16 x 12-inch rectangle on lightly floured surface.
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13
Cut dough crosswise in half.
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14
Roll up each half of dough tightly, beginning at 12-inch side.
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15
Pinch edge of dough into roll to seal.
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16
Taper ends slightly.
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17
Place loaves 3 inches apart on cookie sheet.
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18
Make 3 or 4 diagonal slashes, 1/4 inch deep, across tops of loaves with a sharp knife.
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19
Cover loosely with plastic wrap.
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20
Let rise in a warm place 30 to 40 minutes or until double.
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21
Heat oven to 375 degrees Fahrenheit.
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22
Brush egg over tops of loaves.
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23
Sprinkle with cheese.
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24
Bake 20 to 25 minutes or until golden brown.
