This amazingly delicious bread swirl will almost curve your pizza cravings. I say almost because pizza is just too good to beat... but then again, carbs are carbs and this is a good one.
This dough is hard to mess up. All you need is a little bit of patience, a rolling pin, and a couple of hungry people. The proving time for this bad boy can be as little as an hour, but you can leave for 2 or even 3 hours for its initial prove.
Shaping the dough is the trickiest part, but follow the steps dictated below and you'll be fine. Also - my Sesame and Lemon Bread Crown recipe has a couple of images that can help in the shaping of this bread as well. Check it out!
Feel free to use shop bought pesto or make your own! I added some red pepper flakes and oregano to my filling as well as on top as a garnish. If you decide to add cheese, make sure to bake for longer. If you don't have a cast iron pan to bake the bread in, then use a baking sheet, but expect the bread to flow a little bit more (flow means that the dough may flatten out on the sheet since it has nothing to hold it in and make it rise upward - it won't compromise the taste of the bread though!)
Kitchen equipment you will need:
Stand Mixer fitted with a Dough Hook or Your Hands
Mixing Bowl
Proving Bowl
Proving Bag (I typically use a brining bag)
Spoons
Parchment Paper
Cast Iron Pan
Ingredients:
4 1/4 cups (500g) Bread Flour
2 1/2 teaspoons (10g) Instant Yeast
2 teaspoons (10g) Salt
2 1/4 tablespoons (30g) Softened Unsalted Butter
330ml cool water
1/2 cup Pesto
Red Pepper Flake and Dried Oregano (Optional)
Ok. Let's GO.
RECIPE LEVEL: Intermediate
HANDS-ON TIME: 20 - 25 minutes
WAITING TIME: 2 - 3 hours
BAKING TIME: 30 - 35 minutes
Method:
Make the dough: 1. Add flour, salt, yeast, butter to a mixer fitted with a dough hook. If you do not own a stand mixer, then add all ingredients to a bowl.
2. Slowly add water and let the machine knead for about 5 minutes until smooth and silky
and all the flour has been picked up from the sides. If not using a mixer, then incorporate all the ingredients with your hands until all the flour has been picked up from the sides of the bowl. Tip over on a floured surface and knead by hand.
3. Oil a container, place the dough in and cover to prove for 1-3 hours max.
Shape the dough:
4. Tip the dough onto a liberally floured surface. Get a rolling pin and roll dough to about a 2’ x 16” rectangle.
5. Spread the pesto on the dough and sprinkle some red pepper flakes. Start rolling it up lengthwise and roll completely.
6. Cut the dough straight through lengthwise. Twist the two legs together into a braid. Then take this braid and coil it around itself like a snail. Place on a parchment lined cast iron skillet and into your proving bag for a second time (1 hour.)
7. Preheat oven to 420F.
Bake the dough:
8. Take bread out of your proving bag and bake for 30-35 minutes. Once baked, cool on a wire rack and drizzle with olive oil, red pepper flakes, and dried oregano. Enjoy!
Don't eat the whole swirl or you'll be in a carb coma for about a week - trust me. If you make it tag me @masamamafood on Instagram - I wanna see!
Buen provecho!
Tag me @masamamafood!
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