You'll find all kinds of bread recipes here like the kinds of
breads you can buy in a specialty bakery.
1 1/2 envelopes active dry yeast
2 C. warm water
1 1/2 t. salt
1 T. sugar
6 - 7 C. flour
Yellow or white cornmeal for baking sheet
1 1/2 C. basil pesto
In large bowl, dissolve yeast in water and add salt and sugar. Stir thoroughly.
Set aside briefly until foamy.
Using wooden spoon, beat in flour, 1 cup at a time, until smooth dough forms.
Turn out on lightly floured board and let rest a few minutes, then knead until
the dough is elastic, about 5 minutes. Place in lightly oiled bowl, cover with
towel, and set in warm, draft-free place until doubled in volume (about 1 1/2
Turn dough out onto lightly floured board, punch it down and knead again. Divide
dough in half. Pat out 2 rectangles, each about 10 x 12 inches, and spread thin
layer of pesto mixture over each, leaving a 1-inch border. Starting with a long
side, roll each rectangle of dough into a cylinder and shape into loaf. Allow
loaves to rise for 5 minutes.
Sprinkle baking sheet with cornmeal and place loaves on it. Brush each loaf with
cold water and place in cold oven. Place pan of boiling water in bottom of oven
and turn oven to 400°F. Bake bread for 35 to 40 minutes, or until loaves are
browned and sound hollow when tapped.
Place bread on rack to cool slightly.
Makes 2 loaves.