Holiday Bread with a Twist!

Roasted Red Pepper & Pesto Swirl Bread

There is nothing boring about turkey sandwiches made from this loaf swirled with festive stripes of red and green.


1 1/2 cups (355 mL) 2% milk

1/4 cup (57g) unsalted butter

1 package active dry yeast

1/2 cup (125 mL) warm water

2 tbsp (30 mL) granulated sugar

1 tbsp (15 mL) salt

4 1/2 to 5 cups all-purpose flour

1/2 cup (125 mL) basil pesto

1/2 cup (125 mL) jarred roasted red peppers, pureed

1/2 cup (125 mL) grated Parmesano Reggiano

1 egg, beaten with 1 tsp (5 mL) water


In a small saucepan, melt butter in the milk over medium heat and then allow to cool to lukewarm.  In bowl of stand mixer, combine yeast, warm water (not over 115 degrees Fahrenheit) and sugar.  Allow to sit for about 5 minutes, or until yeast starts to foam and bubble.  Attach the dough hook to the mixer and add in the milk, butter and the salt.  On low speed, add in 4 cups of the flour and then then increase to speed 2.  Add in flour 1/4 cup at a time until a nice workable dough that doesn’t stick to the bowl, nor leaves excess flour, is formed (I need slightly less than 5 cups total).  Save some extra flour for when you are forming the loaves.  Knead the dough for approximately 5 minutes on speed 2.  Remove the dough from the mixer, spray another large bowl with non-stick spray, put dough into it, cover with plastic wrap and let rise in a warm place until it is doubled in bulk (1-2 hours).  Once doubled, gently deflate the dough, cover and let double in bulk again, about an hour.  Makes 2 Loaves

This wonderful recipe is from Heather from the blog mmm… is for Mommy. Click to see more of her great recipes

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