INGREDIENTS

INSTRUCTIONS

Dissolve yeast and sugar in warm water in a large bowl; let stand 5
minutes. Add semolina, salt, and oil; beat at medium speed of a mixer
until smooth. Stir in 2 cups all-purpose flour to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 10 minutes); add enough of the remaining flour, one
tablespoon at a time, to prevent dough from sticking to hands.  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, 45
minutes or until doubled in bulk. Punch dough down, and  turn out onto
a lightly floured surface. Divide dough in half; roll  each portion
into an 11 x 7-inch rectangle. Spread 3 tablespoons of  the Basil Pesto
over center of each rectangle, leaving a 1/2-inch  margin around edges.
Roll up each rectangle, starting with a long  edge, pressing firmly to
eliminate air pockets; pinch seam and ends  to seal. Place rolls, seam
sides down, in a baguette pan coated with  cooking spray. Cover and let
rise 45 minutes or until doubled in bulk.  Uncover dough. Combine egg
and 1 tablespoon water; stir well, and  brush over loaves. Bake at 350
degrees for 35 minutes or until loaves  sound hollow when tapped.
Remove from pan, and let cool on wire  racks. Yield: 2 loaves, 16
servings per loaf.  Per serving: 100 Calories; 3g Fat (27% calories
from fat); 3g  Protein; 15g Carbohydrate; 6mg Cholesterol; 222mg Sodium
Recipe by: Cooking Light, Sept. 1995, page 106  Posted to MC-Recipe
Digest V1 #419 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 5.8mg
Sodium: 221mg
Potassium: 14.9mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: <1g
Protein: 1.4g