A flavorful pesto swirl enlivens freshly baked bread for a comforting accompaniment guests will enjoy any time of the year.
Garden Pesto Swirl Loaf
MAKES 1 (8X4-INCH) LOAF
Ingredients
- 3¾ cups all-purpose flour, divided
- 2 tablespoons sugar
- 1 (0.25-ounce) package rapid-rise instant yeast
- 2½ teaspoons kosher salt
- 4 large eggs, room temperature, divided
- 1 cup warm whole buttermilk (105° to 110°)
- 1 cup Garden Herb Pesto (recipe follows)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, stir together 2½ cups flour, sugar, yeast, and salt; add 3 eggs and buttermilk. Beat at medium-low speed for 3 minutes. Turn off mixer; switch to the dough hook attachment. With mixer at low speed, add remaining 1¼ cup flour, a few tablespoons at a time as needed, until a soft dough forms and starts to pull away from bowl, about 10 to 12 minutes more. Dough will be slightly sticky.
- On a lightly floured surface, turn out dough and shape into a ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 30 minutes.
- Preheat oven to 350°. Spray an 8x4-inch loaf pan with baking spray with flour.
- Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 12-inch square. Spread Garden Herb Pesto on dough, leaving a 1-inch border on one side. Starting from side opposite border, roll up dough into a log, pinching seam to seal; place seam side down. Using a serrated knife, cut log in half lengthwise, stopping 1 inch from one end of log. Twist halves together, cut sides facing up. Transfer twisted dough log to prepared pan, tucking ends under to fit. Cover and let rise in a warm, draft-free place (75°) for 20 minutes.
- Whisk remaining egg until foamy. Carefully brush dough with egg, avoiding the exposed pesto. Bake until top is golden brown and an instant-read thermometer inserted in center registers 190°, 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan on a wire rack for 15 minutes. Remove from pan and let cool completely on a wire rack.
Garden Herb Pesto
MAKES ABOUT 1 CUP
Ingredients
- 1 cup fresh basil leaves
- 1 cup fresh oregano leaves
- ¾ cup grated Pecorino Romano cheese
- ½ cup salted peanuts
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 1 teaspoon kosher salt
Instructions
- In the work bowl of a food processor, combine all ingredients and process until smooth. Cover and store in refrigerator for up to 1 week, or in freezer for up to 1 month.
Notes
Kitchen Tip: Make the pesto right before you spread it on the dough, so it stays nice and green. You may substitute 2 cups of any combination of fresh leafy herbs you prefer to make the pesto—mint, tarragon, and sage would all work beautifully in this bread.
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