Pesto Swirl Bread

Pour the water into the bowl of an electric mixer fitted with a dough hook. Add the sugar and yeast. Let sit for 5 minutes to bubble up and proof. Then add the olive oil and turn on the mixer. While it is running, gradually add the flour and salt. Allow it to knead for 5-8 minutes.

When the dough is finished kneading, place it 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 inches.

Spread the pesto evenly over the rectangle of dough, then roll up the dough like a jelly roll. Starting from the short side. Place the loaf in a greased loaf pan, with the seam side down. Allow to rise 30-45 minutes or until double in size.

Preheat oven to 425F. Bake the loaf in the preheated oven for 25-30 minutes or until loaf has risen and is golden.