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Basil Pesto Bread

Soft Basil Pesto Bread for perfect for dinner time , goes well with soups, pastas. Flavor up your sandwiches and toasts or make open pizza sandwiches.
Prep Time10 mins
Cook Time45 mins
Proofing Time1 hr 30 mins
Total Time55 mins
Course: Baking, Breakfast, Dinner, snacks
Keyword: baking, Basil Pesto, Breads with Yeast
Author: Swati

Ingredients

  • 1 Cup Wheat Flour
  • 1 Cup All-Purpose Flour
  • 1-2 Tsp Instant Yeast
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tbsp Olive Oil or use any flavorless oil
  • 3-4 Tbsp Basil Pesto homemade/store-bought
  • 120 ml Water

Instructions

  • Mix together the flours, salt,sugar in a mixing bowl.
  • Add instant yeast and add water. Water should be slightly warm enough to touch.
  • Make a well in the center and add water, start mixing the flour. When the flour is just combined, leave it for 5 mins and then start kneading.
  • Transfer the dough to the counter, dusted with flour, knead to as smooth and soft dough. Try to use very little flour, as the dough can become more dry.
  • Keep the dough for first proofing in a lightly oiled  bowl, covered with a damp towel.
  • Once the dough is proofed, check the proofed dough with dimple test. Poke a finger in the dough and make a dimple, if the dough bounces back a little the dough is proofed.
  • Take the proofed dough on the counter, spread a little add oil and pesto and knead into the flour till the pesto and oil incorporates into the dough.
  • You can also roll the bread using a rolling pin in a rectangular shape, spread pesto on the dough and make a tight jelly roll, for the pin-wheel bread.
  • Keep the dough for second proofing, this will take another 30 minutes.
  • Pre-heat the oven to 325F or 170C, once the bread starts rising.
  • When the bread is proofed, brush with milk and oil mix (milk wash), and bake for 45-50 minutes in pre-heated oven.
  • After 45 minutes, check the bread, it should be brown, crusty. Check carefully using a kitchen towel, it should sound hollow when knocked at the bottom. 

Notes

I made  a big loaf from the dough, you can divide the dough in two equal parts and make two medium sized loafs.
You can also keep the dough for final proofing in a loaf pan and bake the bread to get a sandwich bread.
After, 25 minutes, either spray water on the loaf or brush it with some more milk wash to get a nice crust and brown color. Brush again once the bread is baked.
Keep the bread to cool on a wire rack and cut it when it has completely cooled down or slightly warm.
Add more cheese if you want a cheesy filling in the bread. I like to make moderately flavored bread with moderate amount of cheese in it. 
Store the bread in a zip lock or air-tight container and finish the bread within 3-4 days. The bread can be frozen for a month, but trust me you will never get to freeze the bread as it gets finished off too quickly!!