Pesto Swirl Bread With Basil Pesto and Cheese

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes

Quick Ingredients

• 1 cup (240 g) whole milk, warmed to 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant yeast
• 2 tbsp (25 g) granulated sugar
• 3 1/4 cups (390 g) bread flour
• 1 1/4 tsp kosher salt
• 1 large egg (50 g)
• 3 tbsp (42 g) unsalted butter, softened
• 1/2 cup (120 g) basil pesto
• 1 cup (100 g) shredded low-moisture mozzarella
• 1/3 cup (30 g) finely grated Parmesan, plus 1 tbsp for topping
• 1 egg + 1 tbsp water (egg wash)

Do This

• 1. Mix warm milk, yeast, and sugar; rest 5 minutes.
• 2. Add flour, salt, egg, and butter; knead 8–10 minutes until smooth.
• 3. Rise covered until doubled, 60–75 minutes.
• 4. Roll dough to a 10 x 16-inch rectangle; spread pesto; sprinkle cheeses.
• 5. Roll into a tight log, seal, place in a greased 9 x 5-inch loaf pan; rise 35–45 minutes.
• 6. Brush with egg wash, top with Parmesan; bake at 375°F (190°C) for 32–38 minutes (190°F internal). Cool 20 minutes, slice.

---

Why You’ll Love This Recipe

• Big basil-garlic flavor with cheesy pockets in every slice.
• Soft, tender crumb with dramatic green marbling that looks bakery-fancy.
• Perfect for soup nights, sandwiches, or toasting with a little butter.
• Uses store-bought pesto well, but works beautifully with homemade too.

Grocery List

• Produce: basil pesto (store-bought or homemade)
• Dairy: whole milk, unsalted butter, mozzarella (low-moisture), Parmesan
• Pantry: bread flour, granulated sugar, kosher salt, instant yeast, eggs

Full Ingredients

For the dough

• 1 cup (240 g) whole milk, warmed to 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant yeast
• 2 tbsp (25 g) granulated sugar
• 3 1/4 cups (390 g) bread flour, plus up to 2 tbsp (15 g) more as needed
• 1 1/4 tsp kosher salt
• 1 large egg (50 g)
• 3 tbsp (42 g) unsalted butter, softened

For the pesto-cheese swirl

• 1/2 cup (120 g) basil pesto
• 1 cup (100 g) shredded low-moisture mozzarella
• 1/3 cup (30 g) finely grated Parmesan

For finishing

• 1 large egg (50 g)
• 1 tbsp (15 g) water
• 1 tbsp (8–10 g) finely grated Parmesan (optional topping)

Step-by-Step Instructions

Step 1: Warm the milk and wake up the yeast

Warm the milk to 105–110°F (40–43°C). Pour it into a large mixing bowl (or the bowl of a stand mixer). Add the instant yeast and sugar, then stir to combine. Let it sit for 5 minutes. You may see a little foam on top; that’s a good sign the yeast is active.

Tip: If your milk is hotter than 110°F, let it cool. Too much heat can slow down or kill the yeast.

Step 2: Mix and knead into a smooth dough

Add the bread flour, kosher salt, and egg to the bowl. Mix until a shaggy dough forms. Add the softened butter and keep mixing until it’s incorporated.

Knead until the dough is smooth and elastic: 8–10 minutes by hand or 6–8 minutes with a stand mixer on medium-low. The dough should feel soft and slightly tacky, but not so sticky that it coats your hands. If it’s very sticky, knead in extra flour 1 tablespoon (about 8 g) at a time, up to 2 tablespoons.

Step 3: First rise (until doubled)

Form the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover the bowl with a clean towel or plastic wrap.

Let rise in a warm spot until doubled in size, 60–75 minutes (closer to 75 minutes in a cooler kitchen). When you gently press a fingertip into the dough, the indentation should slowly spring back.

Step 4: Prep the pan and roll out the dough

Grease a 9 x 5-inch loaf pan with butter or neutral oil. You can also line it with parchment paper, leaving a little overhang for easier lifting.

Turn the risen dough out onto a lightly floured surface. Roll it into a rectangle about 10 x 16 inches (25 x 40 cm). Aim for an even thickness so the swirl bakes evenly.

Step 5: Add pesto and cheese, then shape the loaf

Spread the basil pesto evenly over the dough, leaving a 1-inch border along one short edge (this helps the seam seal). Sprinkle the mozzarella and Parmesan evenly over the pesto.

Starting from the short end opposite the clean border, roll the dough up into a tight log. Pinch the seam firmly to seal, and pinch the ends closed.

Place the log seam-side down into the prepared loaf pan. If the roll is slightly longer than the pan, gently compress it from the ends to fit without tearing the dough.

Step 6: Second rise (for a tall, tender loaf)

Cover the loaf pan loosely and let the dough rise until puffy and the top crests about 1 inch above the rim of the pan, 35–45 minutes.

Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center position.

Step 7: Egg wash and bake until golden

In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush the top of the loaf lightly and evenly with the egg wash. If you’d like, sprinkle with 1 tablespoon Parmesan for extra savory crunch.

Bake at 375°F (190°C) for 32–38 minutes, until the top is deep golden brown. For accuracy, check the internal temperature: the center of the loaf should read 190°F (88°C).

If the top is browning too quickly, tent the loaf loosely with foil during the last 10 minutes of baking.

Step 8: Cool before slicing (for clean swirls)

Let the bread cool in the pan for 10 minutes, then remove it to a wire rack. Cool for at least 20 minutes before slicing. This helps the crumb set and keeps the pesto-cheese layers from squishing.

Pro Tips

• Use low-moisture mozzarella: Fresh mozzarella can leak water and make the layers gummy.
• Spread pesto thinly and evenly: Thick patches can cause tunneling (big gaps) in the swirl.
• Seal the seam well: Pinch firmly and place seam-side down to keep the roll from unfurling as it rises.
• Check doneness with a thermometer: Swirl breads can brown on top before the center finishes; aim for 190°F (88°C).
• Slice with a serrated knife: Use gentle sawing motions for clean, picture-worthy layers.

Variations

• Sun-dried tomato pesto swirl: Swap basil pesto for 1/2 cup sun-dried tomato pesto; keep the cheeses the same.
• Extra-herby cheese bread: Add 1 tsp dried Italian seasoning to the dough and mix 1/4 cup (25 g) shredded provolone in with the mozzarella.
• Garlic butter finish: Brush the hot loaf with 1 tbsp melted butter mixed with 1/2 tsp garlic powder for a glossy, savory crust.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a bread bag or wrapped tightly for up to 2 days. For longer storage, slice the loaf, wrap well, and freeze for up to 2 months. Toast slices straight from frozen, or thaw at room temperature for 30–45 minutes. To refresh a partially eaten loaf, warm it in a 325°F (165°C) oven for 10–12 minutes.

Nutrition (per serving)

Approximate, based on 10 slices: 260 calories, 10 g protein, 10 g fat, 33 g carbs, 1 g fiber, 3 g sugar, 520 mg sodium.