Zesty Pesto-Tomato Baguettes

Ingredients

• 3 cups flour all-purpose for flour or gold flour
• 2 tablespoons sugar 
• 1.5 teaspoons salt 
• 1 package yeast dry
• 1 cup water (120°F to 130°F)
• 0.3 cup basil pesto 
• 0.3 cup sun-dried olives packed in oil), drained coarsely chopped
• 1  eggs beaten
• 1 serving parmesan shredded

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack

Directions

1. In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Stir in water until blended. Stir in pesto and tomatoes. Stir in enough remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray.
3. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
4. Grease large cookie sheet with shortening or cooking spray. On lightly floured surface, roll dough into 16x12-inch rectangle.
5. Cut dough crosswise in half. Beginning at 12-inch side, roll up each half of dough tightly. Pinch edge of dough into roll to seal. Taper ends slightly.
6. Place loaves 3 inches apart on cookie sheet. Make 3 or 4 diagonal slashes, 1/4 inch deep, across tops of loaves with sharp knife. Cover; let rise in warm place 30 to 40 minutes or until double.
7. Heat oven to 375°F.
8. Brush egg over tops of loaves.
9. Sprinkle with cheese.
10. Bake 20 to 25 minutes or until golden brown.
11. Remove from cookie sheet to cooling rack; cool.