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Pesto Swirl Bread Recipe

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★★★★★

4.7 from 89 reviews

This Pesto Swirl Bread combines the fresh, aromatic flavors of homemade basil pesto with a soft, chewy bread dough. Crafted with bread flour and enriched with Parmesan cheese, pine nuts, and garlic in the pesto, this bread is perfect for sandwiches, toasts, or served alongside your favorite Italian dishes. The dough is kneaded, allowed to rise twice, and baked to a golden perfection with a beautiful pesto swirl inside.

Ingredients

Scale

Dough:

  • 3 cups bread flour
  • 1 packet active dry yeast (about 2 1/4 tsp)
  • 1 cup warm water (100-110°F)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon sugar

Pesto Filling:

  • 2 cups fresh basil leaves
  • 3 garlic cloves
  • 1/3 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • Olive oil (approximately 1/4 to 1/3 cup, added gradually)
  • Pinch of salt

Instructions

  1. Activate Yeast: In a large bowl, dissolve the active dry yeast and sugar in warm water (100-110°F). Let stand for 5 minutes until the mixture is foamy, which indicates the yeast is active and ready for use.
  2. Make Dough: Add the bread flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms suitable for kneading.
  3. Knead Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. This develops the gluten to give structure to the bread.
  4. First Rise: Place the dough in an oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise for 1 hour or until it doubles in size. This allows the yeast to ferment and the dough to expand.
  5. Prepare Pesto: While the dough is rising, combine fresh basil leaves, garlic cloves, pine nuts, Parmesan cheese, and a pinch of salt in a food processor. Blend until smooth, then slowly add olive oil to reach a creamy consistency.
  6. Shape Dough: After the first rise, punch down the dough to release air. Roll it out into a 12×16 inch rectangle on a lightly floured surface.
  7. Spread Pesto: Evenly spread the prepared pesto over the rolled-out dough, leaving a 1-inch border on all sides to prevent overflow during baking.
  8. Form Loaf: Starting from the long side, roll the dough tightly into a log. Pinch the seam closed to seal the loaf and maintain shape.
  9. Second Rise: Place the shaped loaf on a parchment-lined baking sheet. Cover and let it rise for 45 minutes. Meanwhile, preheat the oven to 375°F about 15 minutes before baking.
  10. Score and Bake: Score the top of the bread with a sharp knife to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes until the bread is golden brown and the internal temperature reaches 190°F.
  11. Cool and Serve: Remove from oven and cool completely on a wire rack before slicing. Cooling prevents the bread from becoming gummy or tearing when cut.

Notes

  • Use bread flour for the best texture and structure in the bread.
  • Ensure the water temperature is between 100-110°F for proper yeast activation and to avoid killing the yeast.
  • Don’t overfill the dough with pesto, or it may leak during baking causing mess and less defined swirls.
  • Let the bread cool completely before slicing to avoid tearing and maintain crumb integrity.
  • Store the bread wrapped in plastic at room temperature for up to 3 days or freeze for longer storage.

Keywords: pesto bread, homemade bread, basil pesto, bread with pesto, Italian bread, garlic bread, pine nuts, Parmesan bread, swirl bread

Find it online: https://cookwithlea.com/pesto-swirl-bread-recipe/