Bread Baking: Tomato-Pesto Swirl Bread

Name: Bread Baking: Tomato-Pesto Swirl Bread
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps basil pesto; 255 grams cups bread flour, divided; 2 teaspoons instant yeast; 1 Tbsp garlic olive oil; 1 Tbsp olive oil; 1 teaspoon salt; 85 grams 1/2 cup semolina flour; 1 Tbsp sugar; 3 Tbsps tomato paste; 237 milliliters water

One serving contains 227 calories, 7g of protein, and 6g of fat. If 39 cents per serving falls in your budget, Bread Baking: Tomato-Pesto Swirl Bread might be an outstanding vegan recipe to try. This recipe serves 8. A mixture of salt, bread flour, water, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

In the bowl of your stand mixer, combine the yeast, water, sugar, and 1 cup of the flour.

Ingredients you will need

All Purpose Flour

Sugar

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Whisk to combine and let it rest for 30 minutes.

Equipment you will use

Whisk

Add the rest of the bread flour along with the semolina and salt. Knead with the bread hook until the dough is smooth and elastic.

Ingredients you will need

Bread Flour

Semolina

Bread

Dough

Salt

Add the garlic oil and olive oil and continue kneading until both are completely incorporated. Form the dough into a ball, drizzle with a small amount of olive oil, and return it to the bowl. Cover the bowl with plastic wrap and set aside for 30 minutes.

Ingredients you will need

Garlic Oil

Olive Oil

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Flour your work surface, line a baking sheet with a piece of parchment paper, and preheat the oven to 350 degrees. Turn the dough out and form it into a rough rectangle. With a rolling pin, roll it to a rectangle about 18 inches wide and 15 inches high. position it so that one of the longer sides is facing you.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Baking Sheet

Rolling Pin

Oven

With a pastry brush, your fingers, or the back of a spoon, spread the tomato paste on the lower half of the dough, leaving about 1/2 inch uncovered along the edges. Fold the uncovered dough over the tomato-covered dough. Now you have a piece of dough that's about 18 inches wide by 7 1/2 inches high. Use a rolling pin to flatten the folded edge and to make sure that the dough is evenly thick.

Ingredients you will need

Tomato Paste

Spread

Tomato

Dough

Equipment you will use

Pastry Brush

Rolling Pin

Spread the pesto on the dough leaving about 1/2 inch uncovered on the far edge (the folded edge).

Ingredients you will need

Spread

Dough

Pesto

Roll the dough up jelly-roll style, starting at the edge closest to you and moving towards the edge that you left uncovered. Don't roll it overly tightly. When you get to the far edge, seal the seam.

Ingredients you will need

Dough

Jelly

Roll

Place the dough on the baking sheet seam-side down and adjust it so that it's evenly thick. Form it into a ring and seal the ends together. Cover with plastic wrap and set aside until it has doubled in size - about 45 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Slash the top of the loaf and bake at 350 degrees until nicely browned, about 40 minutes.

Equipment you will use

Oven

Let the loaf cool on a rack before slicing.