Pesto Swirl Bread
The Bread Machine Book by Marjie Lambert
For a 675g (1½ lb) loaf
175ml water (I added an extra 50ml)
1½ tablespoons vegetable oil
1½ tablespoons sugar
1½ teaspoons salt
400g bread flour
165g wholewheat flour
1 tablespoon yeast
6 tablespoons pesto (I used sundried tomato pesto from a jar)
Put all ingredients except pesto in bread tin in order suggested by your bread machine instructions. Set for wholewheat bread, dough stage (or like mine, just dough). Press start.
Butter a 24cm loaf pan.
Remove dough from bread machine and punch down. Let rest for 5 minutes. Roll it out on a lightly floured surface to form a rectangle about 20cm wide and 40cm long. Spread pesto evenly over surface. Roll the dough into a fat, 20cm cylinder. Tucking the edge under, put it in the loaf tin. Loosely cover and put in a warm place to rise for 1 hour.
Bake the loaf in a preheated 180˚C oven until top is golden an a skewer inserted in the bread comes out clean, 30-35minutes. Remove the bread from the tin and put it on a wire rack to cool for at least 15 minutes.