Pesto Spirals

Father Dom's Pesto Spirals

Ingredients
Basic White Bread Dough

• 2 cups warm water
• 2 packages FLEISCHMANN'S Active Dry Yeast
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1/4 cup vegetable oil
• 6 to 6 1/2 cups HODGSON MILL Best for Bread Flour, divided

Pesto Filling

• 2 cups coarsely chopped fresh basil leaves
• 1/2 cup coarsely chopped fresh parsley
• 1/4 cup chopped walnuts or pine nuts
• 4 cloves garlic
• 1/2 cup olive oil
• 1/2 teaspoon salt, or to taste
• 1/2 cup grated Parmesan cheese

Instructions
Basic White Bread
Put water in a large bowl. Add yeast; stir to dissolve. Let stand for 5 to 10 minutes, or until foamy. Add sugar, salt, and oil; stir to mix. One cup at a time, add 5 cups of the flour, mixing thoroughly each time. By hand, work in enough of remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until smooth and elastic.
Place dough in large, oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm, draft-free place about one hour, or until doubled in bulk.

Pesto Filling
Combine basil, parsley, nuts, garlic, oil and salt in container of electric blender or food processor. Blend or process on high speed until you have a smooth puree; the nuts should be completely ground. Transfer mixture to a small bowl. Stir in Parmesan cheese. Taste and add more salt, if needed. Makes 1 cup.

Prepare dough for Basic White Bread through the first rise. While dough is rising, prepare Pesto (or use an 8-ounce store-bought jar). Punch down dough. Knead lightly one minute. On a lightly floured surface, roll dough into a rectangle about 24 by 18 inches. Spread pesto on dough, leaving a 1-inch border. Starting from the long side, roll up jellyroll style; pinch edges to seal. Brush the edges of the dough with some milk if you have trouble getting the dough to seal. Grease a 14-inch pizza pan; dust it with cornmeal. Using a sharp knife cut the roll of dough into 24, 1-inch-thick pieces.

Place pieces, cut-side down, on prepared pan, arranging them in a spiral that starts in the center of the pan and works its way outward, slightly overlapping each piece onto the one next to it. Cover and let rise 30 to 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time preheat oven to 350 degrees. If desired, brush tops of rolls with beaten egg. Bake spiral 30 to 40 minutes, or until lightly browned and bread sounds hollow when tapped. Let cool slightly before serving.

Suggestions
Place the pan in the center of the table and let people tear off pieces.