Pesto Swirl Bread

Basil, basil as far as the eye can see. Whats a girl to do? This summer has been a bumper crop for basil. I love the smell of it it reminds me of summer.
I blogged recently about all the basil I have in my garden. Remember when I made the homemade pesto?  So I have a lot of it left and was not sure what to do with it.
So I decided to make this bread. It is similar to a cinnamon swirl bread except with pesto. I love the wonderful green swirl in the bread.
The taste is really good too.

Pesto Swirl Bread


1 1/4 cup water
1 teaspoon sugar
2 tablespoons olive oil
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon dry yeast
4-5 tablespoons homemade pesto


Pour the water in a bowl of an electric mixer fitted with a dough hook. Add the sugar and yeast. Let sit for 5 minutes to bubble up and prove. Add the olive oil and turn on the mixer. While it is running, add the flour and salt. Allow it to knead for 5-8 minutes. 
When the dough is finished kneading. Place in an oiled bowl. 
Allow to rise until double in size about one hour. I mark my bowl to show me when it is doubled in size. The rise can be determined by the warmth of the room and how fresh your yeast is.
When the dough has risen, punch it down and roll it out on a lightly floured surface forming a rectangle approximately 12 x 8. 
Spread the pesto evenly over the rectangle of dough, then roll up the dough like a jelly roll. Starting from the short side.
Place in a greased loaf pan, with the seam side down. 
Allow to rise 30-45 minutes or until double in size.
Preheat oven to 425. Bake for 25-30 minutes or until loaf has risen and golden. 
Turn out and cool on a wire rack. Slice and serve.

Peace be with you,