Light Pesto Bread

Ingredients

• 2 packages active yeast dry
• 0.3 cup bread flour divided
• 5.5 cups bread flour divided
• 1  egg white lightly beaten
• 2 cloves garlic halved
• 2  green onions cut into 2-inch pieces
• 0.3 cup olive oil extra-virgin divided
• 0.5 cup parmesan cheese divided grated
• 1 cup tightly parsley fresh packed
• 0.3 teaspoon pepper freshly ground
• 2.3 teaspoons salt divided
• 1 tablespoon sugar 
• 2 cups very warm water (120° to 130°)

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• hand mixer

Directions

1. Combine 2 cups flour, sugar, 1 3/4 teaspoons salt, and yeast; stir.
2. Add water and 2 tablespoons oil, beating at low speed of an electric mixer until blended. Beat 2 minutes at medium speed. Stir in enough of the remaining 3 1/2 cups flour to make a soft dough.
3. Sprinkle 1/4 cup flour over work surface. Turn dough out; knead until smooth and elastic (about 10 minutes).
4. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled.
5. Position knife blade in food processor bowl, and add parsley, onions, and garlic. Process 20 seconds.
6. Add remaining 1/2 teaspoon salt, 2 tablespoons oil, and pepper; process 15 seconds.
7. Punch dough down; divide in half.
8. Sprinkle 1 tablespoon flour over work surface.
9. Roll 1 portion into a 16- x 10-inch rectangle.
10. Spread half of parsley mixture over dough, leaving a 1-inch border; sprinkle with 1/4 cup cheese.
11. Roll up dough, starting at long side. Pinch seam and ends to seal. Repeat procedure.
12. Place loaves, seam side down, on a baking sheet coated with cooking spray. Make 1/4-inch-deep slits in each loaf. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled.
13. Brush with egg white.
14. Bake at 375 for 30 minutes or until loaves sound hollow when tapped.