Marbled Pesto Bread

Page 392 in the Bread and Bread Machine Bible.


For the Filling :


Add all the ingredients except the pesto in the order listed, and use the bread machine's "dough" setting.

Knock back the dough, and on a floured surface, roll about into a rectangle about 2cm thick, and about the size of A4 paper.

Spread the pesto sauce over the dough, leaving a 1cm margin.

Roll up the dough in the style of a swiss roll.

Tuck the ends under, and place in an oiled bread tin.

Cover with oiled cling film, and leave in a warm place for 45 minutes till it has doubled in size.

Pre heat the oven to 220°C

Remove the cling film, and brush the loaf with olive oil (which creates a golden crust).

Bake for 25-30 minutes, or until golden brown (at 220°C).


The original recipe includes diagonal crosses scored on the top of the loaf just before putting in the oven. But I prefer less crust, so I omit this part.

It also calls for coarse sea salt sprinkled on the top.