Pesto swirl bread

. This bread is a perfect Mediterranean celebration especially if you serve it with a cheese board , as a base for mozzarella toasted sandwiches or simply with a tomato soup. And since i am on holidays and i am not traveling , i decided to visit places around and focus on ideas and recipes for the blog and this bread recipe is the first of many more to come . I used green and red pesto but if not available red pesto can be replaced with tomato paste or  an olive tapenade.

pesto swirl breadIngredients :

Makes 1 loaf:

* 450 grs of plain flour

* one 7g sachet of fast action yeast

*1  and 1/2 tsp of salt

*1 tbsp of olive oil

*1 and 1/4 of warm water

*150 grs of green pesto

*150 grs of red pesto



1.In a large bowl place the flour , yeast and salt  then make a well in the middle. Add the olive oil and water in the well and mix with a wooden spoon until combined.

2.Place the dough on a floured surface and knead for 5 minutes. Place the dough in a bowl drizzled with olive oil  , cover with a damp tea towel or cling film and let it rise for an hour until it has doubled in size.

3.Once risen punch down the dough , separate in half and roll into two    12×8  inches rectangles .

4.On the first  rectangle ,spread the green pesto evenly using a spatula or a knife . Place the second rectangle on top of the first one and this time spread the red pesto using the same technique.

5.Roll up the dough like if you were making a Swiss roll starting from the short sides. Place in a greases loaf tin  seam side down and let it rise for an hour until doubled in size .

6.Preheat the oven at 180 degrees Celsius . Bake the bread in the oven for 40 minutes .

Bon appetit



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