Pesto Swirl Bread
- Ready In:
- 2hrs 5mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
- 2 3⁄4 - 3 1⁄4 cups bread flour
- 1 (1/4 ounce) envelope fast rising yeast
- 1 tablespoon nonfat dry milk powder
- 1 tablespoon sugar
- 1 tablespoon parsley flakes
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon garlic powder
- 1 1⁄4 cups water
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon prepared pesto sauce
- 1⁄2 cup prepared pesto sauce
directions
- Combine 1 cup flour, undissolved yeast, dry milk, sugar, parsley, salt and garlic powder in a large bowl. Heat water and butter until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 tablespoon pesto sauce and mix well. Stir in enough remaining flour with a spoon to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough with towel and let rest on floured surface 10 minutes.
- Roll dough to 15 x 10-inch rectangle. Spread with 1/2 cup pesto sauce. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 60 minutes.
- Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; let cool on wire racks.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!