Pesto Swirl Bread

Pesto Swirl Bread

Print Recipe

Yield

1 loaf 1 loaf

Difficulty

Intermediate Intermediate

Prep Time

0:30 0:30

Bake Time

30 to 35 minutes 30 to 35 minutes

Rise Time

60 minutes 60 minutes

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Ingredients

2-3/4 to 3-1/4 cups bread OR all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 tablespoon sugar
1 tablespoon parsley
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
1 cup milk
1/4 cup water
1 tablespoon butter OR margarine
1 tablespoon + 1/2 cup prepared pesto sauce

Directions

Combine 1 cup flour, undissolved yeast, sugar, parsley, salt and garlic powder in a large mixer bowl. Heat milk, 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 to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.
Roll dough into a 15 x 10-inch rectangle. Spread with 1/2 cup pesto sauce. Beginning at short end of rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam side 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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