Pesto Bread

Instructions

1. Dissolve yeast with sugar in 1/4 cup warm water and let sit for 5 minutes to proof.
2. In a large bowl, mix 2 cups flour with the yeast mixture.
3. Add remaining water and flour as needed and mix by hand or with an electric mixer with a dough hook.
4. Knead until smooth and elastic.
5. Put the dough in a greased bowl to rise until doubled in size.
6. Punch down the dough and divide into 2 balls.
7. Roll each dough ball into a rectangle approximately 12 x 8 inches.
8. Spread with pesto mixture evenly over the rectangle.
9. Roll up each rectangle into a log and place on a baking sheet sprinkled with cornmeal.
10. Let the rolled dough rise again until puffed.
11. Bake at 375°F (190°C) until lightly browned and hollow sounding when tapped.
12. Let cool slightly before slicing and serving.