savory swirled bread

• Prep Time: 30 minutes (plus rising time)

• Rising Time: 1 hour 30 minutes to 2 hours

• Bake Time: 35-40 minutes

• Total Time: Approximately 2 hours 45 minutes to 3 hours 10 minutes

• Intensity (Difficulty): Intermediate

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Why You’ll Love This Recipe

• Stunning Presentation: The beautiful swirl makes every slice a work of art, perfect for impressing guests.

• Savory & Aromatic: The combination of garlicky pesto and sweet-tangy sun-dried tomatoes is a match made in heaven.

• Soft & Fluffy Texture: The addition of milk and an egg creates a tender, rich crumb that stays fresh for days.

• Versatile: Serve it with pasta, use it for gourmet sandwiches, or toast it for breakfast.

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Ingredients

For the Dough:

• 3 ½ to 4 cups (440g – 500g) all-purpose flour or bread flour, plus more for dusting

• 2 ¼ teaspoons (1 packet) instant yeast

• 1 tablespoon granulated sugar

• 1 ½ teaspoons salt

• ¾ cup (180ml) warm milk (about 110°F/45°C)

• ¼ cup (60ml) warm water

• 1 large egg, lightly beaten

• 3 tablespoons olive oil

For the Sun-Dried Tomato Swirl:

• ½ cup oil-packed sun-dried tomatoes, drained and patted dry

• 1 clove garlic

• A pinch of salt and red pepper flakes (optional)

For the Pesto Swirl:

• ½ cup fresh basil leaves, tightly packed

• ¼ cup freshly grated Parmesan cheese

• 2 tablespoons pine nuts or walnuts

• 1 clove garlic

• ¼ cup extra virgin olive oil

• Salt and pepper to taste

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Step-by-Step Instructions

Part 1: Make the Dough

1. Activate the Yeast (if using active dry yeast): If you are using active dry yeast, combine the warm water, warm milk, and sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy. (If using instant yeast, you can skip this step and mix it directly with the flour.)

2. Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together 3 ½ cups (440g) of flour, salt, and instant yeast (if using). Add the warm milk, warm water, beaten egg, and olive oil.

3. Knead: Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 5-7 minutes. If the dough is too sticky, add the remaining flour, 1 tablespoon at a time, until the dough clears the sides of the bowl and is smooth and elastic. It should be slightly tacky but not sticky.

4. First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place until doubled in size, about 1 to 1 ½ hours.

Part 2: Make the Swirls

While the dough is rising, prepare your two flavorful pastes.

1. Make the Sun-Dried Tomato Paste: In a small food processor, combine the drained sun-dried tomatoes, 1 clove of garlic, a pinch of salt, and optional red pepper flakes. Pulse until a thick, chunky paste forms. Set aside.

2. Make the Pesto: In the same food processor (no need to wash it out completely), combine the fresh basil, Parmesan cheese, pine nuts, and 1 clove of garlic. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Season with salt and pepper to taste. Set aside.

Part 3: Assemble the Swirl

1. Prepare the Pan: Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray.

2. Roll Out the Dough: Turn the risen dough out onto a lightly floured surface. Gently punch it down to release the air. Using a rolling pin, roll the dough out into a large rectangle, approximately 12×16 inches. Try to keep the thickness as even as possible.

3. Add the First Layer: Using an offset spatula or the back of a spoon, carefully spread the pesto evenly over the entire surface of the dough rectangle. Go all the way to the edges.

4. Add the Second Layer: Dollop spoonfuls of the sun-dried tomato paste over the pesto layer. Gently spread it as evenly as you can. It’s okay if it mixes slightly with the pesto—that will add to the marbled effect.

5. Roll It Up: Starting from one of the short ends, carefully but tightly roll the dough into a log, like you would for cinnamon rolls. Pinch the seam to seal it closed.

6. Shape for the Pan: Gently squeeze the log to make it slightly longer and more uniform. Using a sharp knife or bench scraper, cut the log in half lengthwise, creating two long strands of dough with the layers of filling now exposed. Turn the two strands so the cut sides are facing up.

7. Create the Swirl: Pinch the two strands together at one end. Carefully twist one strand over the other, creating a simple two-strand braid. Try to keep the cut sides facing upwards as much as possible to show off the filling. Pinch the other ends together.

8. Pan It: Gently lift the twisted loaf and place it into your prepared loaf pan. It should fit snugly. Don’t worry if it looks a little messy; it will bake up beautifully!

Part 4: Second Rise and Bake

1. Second Rise: Cover the pan loosely with the kitchen towel and let it rise in a warm place until the dough has puffed up and is just peeking over the rim of the pan, about 30-45 minutes. Towards the end of this rise, preheat your oven to 375°F (190°C).

2. Bake: Place the risen loaf in the preheated oven. Bake for 35-40 minutes. If the top is browning too quickly, tent loosely with aluminum foil for the last 10-15 minutes. The bread is done when it is golden brown and sounds hollow when tapped on the bottom, or when an instant-read thermometer inserted into the center reads 190°F (88°C).

3. Cool: Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. It’s tempting to slice it right away, but letting it cool fully allows the crumb to set. Enjoy!

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Storage and Nutrition

• Storage: Store leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months.

Nutrition Information (per serving, 1 slice, assuming 12 slices per loaf)

Please note that this is an estimate and can vary based on specific ingredients used.