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Cheesy Pesto Swirl Bread from Do-It-All Dough

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Swirls of aromatic pesto and delicious, melty cheese take this simple bread recipe to the next level. Toast up a slice and enjoy any time of day!

Ingredients

Scale
  • 3 3/4 cups (469 grams) all-purpose flour, divided
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) active dry yeast
  • ½ cup (120 grams) whole milk
  • ½ cup (120 grams) water
  • ⅓ cup (76 grams) unsalted butter
  • 1 large egg (50 grams), room temperature
  • 2 cups shredded mozzarella
  • ⅓ cup pesto

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, salt, and yeast.
  2. In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F to 130°F. Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°F) until doubled in size, 40 minutes to 1 hour. An unheated oven with the light on will act as the perfect proofing box.
  5. When the dough has doubled in size and passes the finger dent test (see description in blog copy, above), turn it out onto a lightly floured surface and roll it into a large rectangle (about 20″ x 15″).
  6. Spread the pesto evenly across the dough, then sprinkle evenly with shredded mozzarella cheese.
  7. Roll the dough into a log, starting at the long end. Starting at one end of the log, cut lengthwise down the center of the log using a bench scraper or knife, stopping just short of the other end. You should have about an inch of dough holding the two halves together.
  8. Start at the top of the divided log and twist the two pieces together, always keeping the cut side up. 
  9. Curl the dough into a spiral, then place it in a parchment-lined springform pan. Allow to rise for another 90 minutes.
  10. Preheat oven to 350°F.
  11. Bake for 45-50 minutes. Cool to room temperature before slicing.

Notes

Baking in a springform pan helps free your baked bread gently and without marring any of the beautiful swirls.

Keywords: bread, pesto, cheese, cheesy

Find it online: https://blushbaking.com/cheesy-pesto-swirl-bread-from-do-it-all-dough/