Dairy-Free Homemade Bread with Pesto Swirl
Transform your baking routine with this irresistible **Dairy-Free Homemade Bread with Pesto Swirl**—a plant-based twist on a classic loaf that's as delicious as it is simple to make. This recipe combines a soft, airy bread base with the vibrant, herby richness of dairy-free pesto, creating a stunning swirl of flavor in every slice. Using just a handful of pantry staples like all-purpose flour, olive oil, and active dry yeast, this loaf is perfect for anyone seeking an easy, dairy-free bread recipe that's full of character. The step-by-step process includes kneading the dough by hand and allowing it to rise for optimal texture, while the layering of pesto ensures a show-stopping presentation. Serve it warm with your favorite soup, use it to elevate your next sandwich, or enjoy it toasted with a drizzle of olive oil. Whether you're accommodating dietary preferences or looking for a unique bread recipe, this dairy-free pesto swirl bread is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 300 ml Warm water
- 7 g Active dry yeast
- 10 g Sugar
- 500 g All-purpose flour
- 10 g Salt
- 30 ml Olive oil
- 150 g Dairy-free pesto
Instructions
In a small bowl, combine warm water, active dry yeast, and sugar. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy and frothy.
In a large mixing bowl, mix together all-purpose flour and salt.
Once the yeast mixture is ready, make a well in the center of the flour and pour in the yeast mixture and olive oil.
Stir the mixture with a wooden spoon until it begins to come together into a dough.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down to release any air bubbles.
Roll the dough out into a large rectangle (approximately 20x30 cm).
Spread the dairy-free pesto evenly over the dough, leaving a small border around the edges.
Starting from one of the longer sides, tightly roll the dough into a log, pinching the seam to seal it.
Place the dough seam side down in a greased loaf pan.
Cover the loaf with a damp cloth and let it rise for another 30 minutes.
Preheat your oven to 180°C (350°F).
Bake the bread in the preheated oven for 25 to 30 minutes until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 401.5 g | 146% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 13.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
