Pesto Swirl Bread
A soft, chewy loaf swirled with savory pesto and aromatic herbs. Nutritious, satisfying, and easy to prepare, this bread is perfect for sandwiches, snacks, or as a flavorful side.
Equipment
- 1 Loaf pan
- large mixing bowl
- Microwave-Safe Bowl
- Rolling
- Clean kitchen towel
- Small bowl (for egg wash)
Ingredients
Bread Dough:
- 1 cup milk
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 packet
- 2 large eggs divided, at room temperature
- 4 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp Italian seasoning or dried basil
- 1½ tsp salt table or fine sea salt
Filling:
- ⅓ cup chunky pesto
- 1 Tbsp seasoned breadcrumbs
Topping (Egg Wash):
- Reserved egg white from the dough
- ½ tsp water
- ¼ tsp Italian seasoning
Instructions
- Activate the Yeast: Start by gently warming your milk in a microwave-safe bowl for about 1 minute until it reaches a temperature between 98°F to 105°F — this is warm enough to activate the yeast but not hot enough to kill it. Sprinkle in the sugar and stir until dissolved. Add the active dry yeast and give it a gentle stir. Let the mixture sit undisturbed for 10 minutes. You’ll notice a frothy layer forming on top — this means your yeast is alive and ready to work its magic.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the frothy yeast mixture with one whole egg and one egg yolk. The remaining egg white should be reserved in a small bowl and stored in the fridge for later, when you’ll use it for the egg wash topping. Stir until the mixture is smooth and fully combined, creating a silky base for your dough.
- Incorporate the Dry Ingredients: Add the all-purpose flour, garlic powder, onion powder, Italian seasoning, and salt to the wet mixture. Mix gently with a spatula or wooden spoon until a shaggy dough forms. The dough will look rough and slightly sticky — this is normal and exactly what you want at this stage.
- Knead the Dough: Transfer the dough onto a clean, lightly floured surface. Using the heels of your hands, knead the dough for about 5–7 minutes. Push, fold, and rotate repeatedly until the dough becomes smooth, elastic, and slightly tacky to the touch. Proper kneading develops gluten, which will give your bread its soft, chewy texture.
- First Rise: Lightly oil the inside of your mixing bowl and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free area. Let the dough rise for about 2 hours or until it has doubled in size. To test, gently press your finger into the dough — it should leave a slight indentation that slowly springs back.
- Shape the Loaf: Once the dough has doubled, gently punch it down to release excess air. Transfer it to a clean surface and roll it out into a rectangle about as long as your loaf pan and roughly twice as wide, with a thickness of approximately 1 cm.
- Add the Pesto Filling: Spread the pesto evenly over the dough, leaving a 1-inch border around the edges to prevent leakage while rolling. Sprinkle the seasoned breadcrumbs over the pesto. The breadcrumbs help absorb extra moisture from the pesto, ensuring the bread stays fluffy and doesn’t get soggy.
- Roll the Dough: Starting at one of the shorter edges, roll the dough tightly into a log. Pinch the seam closed and tuck both ends underneath to seal the loaf. Carefully place the loaf seam-side-down in your prepared loaf pan lined with parchment paper or lightly greased.
- Second Rise (Proofing): Cover the loaf pan with a clean towel and allow the dough to proof for 30–60 minutes, until it puffs up noticeably. To check if it’s ready, gently press your finger into the dough — if the indentation springs back slowly within 2–3 seconds, the dough is perfectly proofed and ready for baking.
- Prepare the Egg Wash: Preheat your oven to 325°F (163°C). In a small bowl, whisk together the reserved egg white, water, and ¼ teaspoon Italian seasoning. This mixture will create a shiny, golden crust and enhance the bread’s flavor with subtle herb notes.
- Apply the Egg Wash: Carefully brush the egg wash over the top of the loaf, covering it evenly. This step not only gives your bread a beautiful golden finish but also locks in moisture, keeping the loaf soft on the inside.
- Bake the Bread: Place the loaf in the preheated oven and bake for 50–60 minutes. Around the 30-minute mark, loosely cover the top with a piece of aluminum foil to prevent the crust from over-browning while the interior finishes baking. The bread is done when it reaches an internal temperature of 190–200°F (88–93°C) and the top is golden brown.
- Cool the Loaf: Once baked, remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack and allow it to cool completely, at least 1 hour, before slicing. Cooling ensures the crumb sets properly and prevents the bread from becoming gummy.
- Serve and Enjoy: Slice your Pesto Swirl Bread and enjoy it fresh, warm, or toasted. It’s perfect for sandwiches, alongside soups, or simply on its own with a drizzle of olive oil.Each slice delivers a delightful mix of soft, fluffy bread and savory, herbaceous pesto.
Notes
- For a softer crust, brush the loaf with melted butter instead of egg wash after baking.
- Use room temperature eggs and milk to ensure the yeast activates properly and the dough rises evenly.
- If you prefer a stronger herb flavor, increase the Italian seasoning or add fresh basil to the pesto layer.
- Make sure your milk is warm but not hot (98–105°F); too hot milk can kill the yeast.
- Breadcrumbs in the filling absorb excess moisture from the pesto, keeping the loaf from becoming soggy.
- The loaf pan should be greased or lined with parchment paper to prevent sticking.
- Let the bread cool completely before slicing for clean, even slices.
