Italian Pesto Bread

Italian Pesto Bread
11/3 cups warm water
2 tablespoons plus 2 teaspoons pesto, or 2 cubes frozen pesto (recipe at RIGHT), thawed
2 teaspoons sugar
1 teaspoon salt
3 1/2 cups unbleached or bread flour
1 1/2 teaspoons dry yeast
1 egg white
Place water, pesto, sugar, salt and flour in bread machine pan. Measure yeast into appropriate container on bread machine. Set machine for dough cycle.
Remove dough from machine after the first rising. Divide into three equal ropes and braid ropes together. Place on baking sheet lined with parchment paper and brush with egg white at room temperature. Cover and let rise 30-45 minutes.
Preheat oven to 375 degrees.
Bake 25-30 minutes, or until golden brown.
Makes one, 1-pound loaf.
Cook's note: Dough also may be baked in bread machine on the white or French bread setting.
Nutrition values per serving: calories, g fat, g carbohydrates, g fiber, g protein, mg cholesterol, mg sodium.