Tomato Basil Pesto Swirl Bread
Soft yeasted bread swirled with pesto and sun-dried tomatoes for a savory marbled loaf.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
This loaf layers basil pesto and chopped sun-dried tomatoes through a tender enriched dough, creating a vivid green-and-red spiral in every slice. It bakes up soft with a lightly chewy crust, making it a good match for soup, a cheese board, or simply sliced and toasted with butter.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup warm milk
- 2 tablespoons olive oil
- 1 egg
- 1/2 cup basil pesto
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten, for egg wash
Method
-
In a large bowl, whisk together the flour, yeast, sugar, and salt.
-
Add the warm milk, olive oil, and egg to the dry ingredients and mix until a rough dough forms.
-
Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 minutes.
-
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.
-
Punch down the dough and roll it out on a floured surface into a 9x16-inch rectangle.
-
Spread the basil pesto evenly over the dough, leaving a 1/2-inch border, then scatter the sun-dried tomatoes and mozzarella over the pesto.
-
Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.
-
Place the log seam-side down into a greased 9x5-inch loaf pan, cover, and let rise until puffed and nearly doubled.
-
Preheat the oven to 375°F (190°C).
-
Brush the top of the loaf with the beaten egg wash.
-
Bake until the top is deep golden brown and the loaf sounds hollow when tapped, 35 minutes.
-
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Related recipes
Rate this recipe
Report this comment
Tomato Basil Pesto Swirl Bread
This loaf layers basil pesto and chopped sun-dried tomatoes through a tender enriched dough, creating a vivid green-and-red spiral in every slice. It bakes up soft with a lightly chewy crust, making it a good match for soup, a cheese board, or simply sliced and toasted with butter.
3 hr 14 slices 215 cal
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup warm milk
- 2 tablespoons olive oil
- 1 egg
- 1/2 cup basil pesto
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten, for egg wash
Method
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Add the warm milk, olive oil, and egg to the dry ingredients and mix until a rough dough forms.
- 3
Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 minutes.
- 4
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.
- 5
Punch down the dough and roll it out on a floured surface into a 9x16-inch rectangle.
- 6
Spread the basil pesto evenly over the dough, leaving a 1/2-inch border, then scatter the sun-dried tomatoes and mozzarella over the pesto.
- 7
Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.
- 8
Place the log seam-side down into a greased 9x5-inch loaf pan, cover, and let rise until puffed and nearly doubled.
- 9
Preheat the oven to 375°F (190°C).
- 10
Brush the top of the loaf with the beaten egg wash.
- 11
Bake until the top is deep golden brown and the loaf sounds hollow when tapped, 35 minutes.
- 12
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Comments
Log in to comment.