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60-Minute Pesto French Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :113


1/4 cup plus 1 tablespoon butter or margarine
1/3 cup grated Parmesan cheese
2 tablespoons sweet basil
2 tablespoons parsley
2 tablespoons chives -- snipped
1 clove garlic -- minced
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann's? Rapid Rise Yeast
1 teaspoon salt
1 cup very warm water (125? to 130?F)


Melt 1/4 cup butter; stir in Parmesan cheese, basil, parsley, chives and garlic; set aside.

Combine 2 cups flour, undissolved yeast and salt. Stir water and 1 tablespoon butter into dry ingredients. Mix in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Roll dough to 15- ? 12-inches. Spread herb mixture to within 1/2 inch of edges. Roll up tightly from long end as for jelly roll; pinch seam and ends to seal. Taper ends. Place loaf, seam side down, on greased baking sheet. With sharp knife, make one lengthwise cut, 1/8-inch deep, to within 1 inch of ends. Cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let rise 10 minutes.

Bake at 400?F for 25 minutes or until done. Remove from sheet; cool on wire rack.

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