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Pesto Swirl Bread

Great to serve with pasta or salad. Use to make a fabulous grilled cheese sandwich with fresh mozzarella and tomato slices.

Pesto Swirl Bread

Pesto Swirl Bread

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:30

Bake Time

30 to 35 minutes

Rise Time

60 minutes

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  • difficulty

    Intermediate

  • Yield

    1 loaf

  • Prep Time

    0:30

  • Bake Time

    30 to 35 minutes

  • Rise Time

    60 minutes

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

  1. 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.
  2. 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.
  3. Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; let cool on wire racks.
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Pesto Swirl Bread

  • Difficulty: Intermediate
  • Yield: 1 loaf
  • Prep Time: 0:30
  • Bake Time: 30 to 35 minutes
  • Rise Time: 60 minutes

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.