Homemade Bread with Pesto Swirl
Warm, aromatic, and irresistibly flavorful, this Homemade Bread with Pesto Swirl is a show-stopper that combines the art of bread baking with the rich, herby essence of pesto sauce. Perfect for novice and experienced bakers alike, this recipe creates a stunning loaf with a mesmerizing spiral of vibrant green pesto running through each slice. Made with pantry staples like all-purpose flour, olive oil, and active dry yeast, the magic lies in the fresh pesto swirled into the soft, fluffy dough. The result is a golden-brown loaf that is crispy on the outside yet pillowy and indulgent on the inside. Perfect as a side for soups and salads, or enjoyed on its own as a snack, this bread is both visually impressive and deeply satisfying. With a total prep and bake time of just 60 minutes, plus enough servings to feed a crowd, it’s a delicious way to elevate any gathering or family meal. Bake this once, and your kitchen will be the new neighborhood bakery! Keywords: homemade bread, pesto swirl bread, bread recipe, savory baked goods, easy bread recipe, pesto recipes.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 10 grams Salt
- 300 ml Warm water
- 30 ml Olive oil
- 120 grams Pesto sauce
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Stir the mixture with a wooden spoon until it forms a soft dough. If needed, add a little more water, one tablespoon at a time.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
Once the dough has risen, punch it down to release the air and transfer it back to the floured surface.
Roll the dough into a rectangle about 1 cm (1/2 inch) thickness.
Spread the pesto evenly over the entire surface of the dough.
Starting from one long edge, roll the dough tightly into a log.
Carefully transfer the rolled dough to a parchment-lined baking sheet, seam side down.
Cover the dough with a clean cloth and let it rest for another 30 minutes.
Preheat the oven to 220°C (428°F).
Once the dough has rested, make a few slashes across the top with a sharp knife.
Bake the bread in the preheated oven for 25-30 minutes, or until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing.
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 5132 mg | 223% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.9 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 916 mg | 19% | |
*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.
