Pesto Bread - cooking recipe

Ingredients

2 Tbsp. yeast
1 Tbsp. sugar
2 c. warm water
6 to 7 c. unbleached white flour
2 Tbsp. corn meal
pesto to taste (recipe to follow)

Preparation

Dissolve yeast with sugar in 1/4 cup water.
Let set for 5 minutes to proof.
In large bowl, mix 2 cups flour with yeast mixture together; add remaining water and flour as needed.
Mix by hand or electric mixer with dough hook.
Knead until smooth and elastic.
Put in greased bowl to rise.
When doubled in size, punch down and divide into 2 balls.
Roll dough into rectangle (12 x 8).
Spread with pesto mixture, roll up and place on baking sheet that has been spread with corn meal.
Let rise again.
Bake at 375\u00b0 until lightly browned and hollow sounding to touch.
Let cool and feast.