Bread Baking: Tomato-Pesto Swirl Bread

Bread Baking: Tomato-Pesto Swirl Bread
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

1
In the bowl of your stand mixer, combine the yeast, water, sugar, and 1 cup of the flour.
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All Purpose FlourAll Purpose Flour
SugarSugar
WaterWater
YeastYeast
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Stand MixerStand Mixer
BowlBowl
2
Whisk to combine and let it rest for 30 minutes.
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WhiskWhisk
3
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 FlourBread Flour
SemolinaSemolina
BreadBread
DoughDough
SaltSalt
4
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.
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Garlic OilGarlic Oil
Olive OilOlive Oil
DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
5
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.
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DoughDough
All Purpose FlourAll Purpose Flour
RollRoll
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Baking PaperBaking Paper
Baking SheetBaking Sheet
Rolling PinRolling Pin
OvenOven
6
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.
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Tomato PasteTomato Paste
SpreadSpread
TomatoTomato
DoughDough
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Pastry BrushPastry Brush
Rolling PinRolling Pin
7
Spread the pesto on the dough leaving about 1/2 inch uncovered on the far edge (the folded edge).
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SpreadSpread
DoughDough
PestoPesto
8
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.
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DoughDough
JellyJelly
RollRoll
9
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
DoughDough
WrapWrap
Equipment you will use
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
10
Slash the top of the loaf and bake at 350 degrees until nicely browned, about 40 minutes.
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OvenOven
11
Let the loaf cool on a rack before slicing.
DifficultyExpert
Ready In3 hrs
Servings8
Health Score15
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