Pesto is one of the finer things in life. In fact, around our house, pesto is fought over. The other day, I realized that we were nearly out of pesto….in fact, there wasn’t enough for everyone to have some. In situations like that, it is often better for NOBODY to have it! I was making bread to go with the soup and got the idea of making a pesto Swirl Loaf. It turned out beautifully, everyone got a share of the pesto, and it was completely devoured.
Pesto Swirl Loaf
Start, as usual, with a sponge. Whisk together:
- 2 c. very warm water
- 2 c. bread flour
- 2 t. salt
- 2 T. sugar
- 2 T. oil
- 1 t. garlic powder
- 2 T. yeast
Let the sponge bubble and grow for about 30 minutes. Then turn the mixer to speed 2 and used the dough hook to knead in approximately 3 – 3 1/2 more cups of flour. Knead the dough for about 4 minutes. When the dough forms a ball on the hook and clears the sides of the bowl, stop the mixer and take the dough out. The dough needs to rise for close to an hour or until it doubles in size.
Once the dough has doubled in size, punch it down. Clear a big space on the counter and roll the entire ball of dough into one long, huge rectangle. It should be about 7 or 8 inches wide and about 30 inches long. Spread, as liberally as possible, pesto (either homemade or store-bought) to within about an inch of each side.
Now it’s time to roll the dough up into a long rope. You want a long rope, not a short fat one, so start on the long side and start rolling tightly along the length of the rectangle. Pinch the edge slightly to keep it rolled up.
Coil this big rope of dough and pesto into one large swirl (sort of like a snail shell) on a large pizza stone. Cover with a clean towel and let rise for about an hour or until doubled in size.
Bake at 375° for about 20 minutes. Take out and quickly paint the entire coil with a beaten egg. Return the loaf to the oven and complete baking. The loaf will be golden brown and very shiny. The loaf is done baking when the quick read thermometer reaches 185-190°.
Let cool for a couple of minutes. To serve, slice into wedges, following the coil around. Watch it all disappear!
Barb
8 Comments
February 19, 2007 at 5:32 pm
I like the template that is gray with the blog on the left and the links, ect on the right. Very sharp looking!
~Christy
February 19, 2007 at 9:49 pm
Nice new look! A few other bloggers out there are changing their looks too!
btw, this bread looks delicious!
February 28, 2007 at 3:18 pm
Barb!!!!! I actually made this bread. It is the very first time I’ve ever made bread from scratch using a “sponge”. I’m not really a baker, you know. But I share your love of pesto. Anyhoo, my family loved it. Since only 4 of us are home now and I’m limiting my carbs big time, we still have about 1/3 of the loaf a week later. Last night we had a contractor and his wife over to sign a contract for some work we are having done. She kept looking over at the partial loaf and finally asked me what it was. I served some of it up to her and her husband and they loved it too. In fact, I directed her to your website so I’ll bet you now have a new reader.
Love ya,
Beth (also one of the Loopies)
February 28, 2007 at 5:17 pm
Way to go, Beth! I can’t remember the last time we had leftover bread at dinner…but then you’re just a little ahead of me on those things.
bk
March 1, 2007 at 4:06 pm
leftover bread?????? isn’t that an oxymoron?
Laura
March 3, 2007 at 12:46 am
Leftover bread isn’t that unusual around here. But remember, I only have one boy and 3 girls who are always watching their waistline, so I don’t think that the fact that my kids are older is a factor. I think it is the difference between prissy girly-girls and manly boy-men.
Beth (who just threw away the rest of the leftovers tonight)
April 10, 2007 at 7:49 pm
Yummy! I am new to Pesto, no idea how to use the stuff. I had some left from a new recipe tried, I made your bread to jazz up a duller meal, and now I’m buying Pesto JUST to make the bread. What a hit. Even my 2 year old goes crazy for the bread.
Spring in Poland
December 13, 2008 at 4:53 pm
Hi, I’ve been looking all over for a recipe that looks legit, and I’m glad I found one. I did have one question, before I tried this… is there a specific replacement instead of the beaten eggs that help make the crust golden?