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Granny White
Pesto Baguettes
Yield: 40 servings
1
1
1
3
2
1
1
1
1
1
package dry yeast
tablespoon sugar
cup warm water (105 degrees to 115 degrees)
cups bread flour
tablespoons nonfat dry milk
tablespoon dried basil
tablespoon dried oregano
tablespoon freeze−dried chives
teaspoon garlic powder
teaspoon salt
Cooking spray
Dissolve yeast and sugar in warm water in a 2−cup glass measure,
and let stand 5 minutes. 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. Place dough in a large bowl coated with
cooking spray, turning to coat top. Cover and let rise in a warm
place (85 degrees), free from drafts, 1 hour and 15 minutes or
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