Pesto and Cheese Swirl Bread
This is a herby, cheesy, savoury, fluffy dream come true. The braided loaf is packed full of vibrant green pesto and shredded cheddar for the perfect pairing. This is a super simple pesto bread recipe, and it disappears in a flash, especially when warm!
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Servings: 12
Ingredients
- 7 g (¼ oz) Fast Acting Dried Yeast
- 250 ml (1 cup) Warm Water
- 450 g (2 cups) Strong White Bread Flour
- 1 tbsp (1 tbsp) Salt
- 1 tbsp (1 tbsp) Sugar
- 3 tbsp (3 tbsp) Olive Oil
- 190 g (¾ cups) Green Pesto (About One Jar)
- 150 g (1 ½ cups) Cheddar Grated
Instructions
- In a large bowl, combine the flour, yeast, salt and sugar. Add the olive oil and water. Either bring together by hand or with the dough hook attachment on a mixer, until it comes together into a (slightly sticky) ball.
- Knead for 8-10 minutes, then let rest in a lightly oiled bowl for 1 hour – 1h30m (until doubled in size).
- Once the dough has risen, punch down and put on a lightly floured surface. Roll to a rectangle about 15"x11" inches (40x30cm). Spread the pesto to all edges and sprinkle over the cheese - press down to 'compact' the cheese a little.
- Starting on the long side of the rectangle, roll the dough up tightly into a large roll. Use a knife/bench scraper to cut the roll in half (along the long part of the roll, as if the opposite of cinnamon rolls). Push the separated parts of the dough back so that the layers of pesto are face up.
- Twist the two pieces of dough around each other, pinching each end to secure. This may be quite messy but just stick with it, it doesn't need to look perfect! Place onto a lined baking tray and let rest. (If making two loaves instead of one large, cut it in half at this stage).
- Preheat the oven to 380℉/190℃. Bake the bread for 25-30 minutes, until golden and the cheese is beginning to look a little crisp. Best served warm, but still wonderful once cooled!
Notes
Notes: Water should be warm to the touch, but not 'hot'.