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Tomato-Pesto Swirl Bread

kept byhsryan
recipe bySerious Eats

2 teaspoons instant yeast
1 cup water
1 tablespoon sugar
2 cups (9 ounce) bread flour, divided
1/2 cup (3 ounces) semolina flour
1 teaspoon salt
1 tablespoon garlic olive oil
1 tablespoon olive oil
3 tablespoons tomato paste
3 tablespoons basil pesto



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