Soy-Free Homemade Bread with Pesto Swirl
Elevate your bread-baking skills with this Soy-Free Homemade Bread with Pesto Swirl—a delightful fusion of simplicity and bold flavor. This recipe combines the comfort of soft, fluffy, homemade bread with the vibrant notes of a fresh basil pesto, swirled into every slice. Perfect for those with dietary restrictions, this soy-free recipe uses wholesome ingredients like all-purpose flour, extra virgin olive oil, and a homemade pesto crafted from fresh basil, pine nuts, Parmesan cheese, garlic, and a hint of lemon juice. The hand-rolled swirl not only adds visual appeal but also packs each bite with herby, cheesy goodness. Ideal for pairing with soups, salads, or enjoying as-is, this golden loaf is a showstopper on any table and a breeze to prepare in just two hours. Satisfy your carb cravings in style with this aromatic pesto-infused bread!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Sugar
- 10 grams Salt
- 300 ml Warm water
- 60 ml Extra virgin olive oil
- 50 grams Basil leaves, fresh
- 30 grams Pine nuts
- 50 grams Parmesan cheese, grated
- 1 unit Garlic clove
- 10 ml Lemon juice
Instructions
In a large mixing bowl, combine active dry yeast, sugar, and warm water. Stir gently and let sit for 5-10 minutes until it becomes frothy.
Add olive oil, salt, and half of the flour to the yeast mixture. Stir until well combined.
Gradually add the remaining flour, mixing until a dough forms. If the dough is too sticky, add a little more flour as needed.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, prepare the pesto. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and a pinch of salt. Pulse until ingredients are finely chopped.
With the food processor running, slowly drizzle in olive oil until the pesto reaches a smooth consistency. Set aside.
After the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 10x16 inches.
Spread the pesto evenly over the dough, leaving a small border around the edges.
Starting from the long side, roll the dough into a tight log and pinch the seam to seal.
Place the rolled dough seam-side down into a greased loaf pan. Cover and let it rise for another 30 minutes.
Preheat the oven to 180°C (350°F).
Bake the bread for 25-30 minutes, or until the top is golden brown and sounds hollow when tapped.
Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 12.4 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 1079 mg | 23% | |
*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.
