Pesto Baguettes

Ingredients

• 3 cups bread flour 
• 1 tablespoon basil dried
• 1 tablespoon freeze-dried chives 
• 1 package yeast dry
• 1 teaspoon garlic powder 
• 2 tablespoons nonfat milk dry
• 1 tablespoon oregano dried
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 1 cup warm water (105° to 115°)

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• wire rack

Directions

1. Dissolve yeast and sugar in warm water in a 2-cup glass measure, and let stand 5 minutes.
2. 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.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), 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.
4. Cut dough into 4 (15 x 2 1/2-inch) strips.
5. Roll up each strip tightly, starting with long edge and pressing firmly to eliminate air pockets; pinch seam and ends to seal.
6. 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.
7. Preheat oven to 37
8. Uncover dough.
9. Bake at 375 for 15 minutes or until loaves sound hollow when tapped.
10. Remove from pan, and let cool on a wire rack.
11. Cut each loaf diagonally into 3/4-inch slices.