Thursday, August 25, 2011

Pesto Swirl Bread

This is the first time I have ever made bread that was not in a bread machine. I have also had bad luck with yeast in the past so I was a little nervous when making this. But it turned out quite well. I put way more pesto than stated, but in my opinion you can never have too much pesto.  

Pesto Bread
1/4 c. warm water
1 package dry active yeast
3/4 c. buttermilk, heated to lukewarm
1/4 c. extra virgin olive oil
2 3/4 c. flour
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1/3 c. basil pesto

1. In stand mixer bowl, combine the yeast and warm water and let sit for 5 minutes (until it starts to foam/bubble).

2. Add the dough hook attachment and add to the yeast the buttermilk, oil and all dry ingredients except pesto.

3. Mix on lowest speed for 1 minute to combine and then on speed 2 for 5 minutes.  (If it is too dry, add 1/2 tbsp or so of warm water, or if the dough is sticking to the bowl, add flour, 1/2 tbsp at a time if needed).

4. Form the dough into a ball, spray the bowl with non-stick spray or some olive oil, put the dough back in the bowl, cover it with a towel and let it rise for an hour or until doubled in bulk.

5. When doubled, remove dough and place on floured board and roll into a rectangle approximately 9 x 13 inches (do the best you can).

6. Brush with pesto and roll up like a jellyroll, pinching seam and ends firmly to close (roll the shorter side, the roll should be the right size to fit in your loaf pan).

7. Cut the roll in half lengthwise and braid the two sections over each other, keeping the pesto side up at all times.

8. Place into greased 9 x 5 inch loaf pan. Bake in a preheated 375 degree oven for 30 minutes or until done and hollow-sounding when tapped.

9. Stuff face!

Thanks Katie for bringing over your stand up mixer!!!

Original Recipe


  1. I realized in writing this blog we forgot a step too. We were supposed to let it rise again in the pan for 30 minutes. I liked it just the way it was so I didn't add it to the final recipe.