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Sun-Dried Tomato Pesto Swirl Bread

Course Appetizer, Side Dish, Snack
Cuisine Italian
Keyword bread
Total Time 3 hours
Servings 12
Author Cherry on My Sundae



  • 3 tablespoon water (45 grams)
  • 3 tablespoon milk (45 grams)
  • 2 tablespoon bread flour (18 grams)

Sundried tomato pesto

  • ½ cup walnuts toasted
  • ½ cup parmesan grated
  • ½ cup fresh basil
  • 4 ounces sundried tomatoes with 2 tablespoon jarred oils
  • 1 teaspoon garlic minced
  • ¾ cup olive oil
  • salt and pepper


  • 2 ½ cups bread flour (370 grams)
  • 2 tablespoon granulated sugar (25 grams)
  • 2 ¼ teaspoon instant yeast (7 grams)
  • ½ cup warm milk, 100-110 degrees F (125 ml)
  • 1 large egg yolk
  • 1 large egg
  • ¼ cup butter, softened (57 grams)
  • 1 teaspoon salt


  • Make the tangzhong. Heat 3 tablespoon water with 3 tablespoon milk and 2 tablespoon bread flour in a small pot over low heat. Whisk the mixture constantly until it turns into a thick paste, about 3-4 minutes. Remove from heat and cool completely.
  • Meanwhile, make the sundried tomato pesto. In a food processor or blender, combine ½ cup toasted walnuts with ½ cup grated parmesan, ½ cup fresh basil, 4 ounces sundried tomatoes with 2 tablespoon of the jarred oil, 1 teaspoon minced garlic, and ¾ cup olive oil. Blend together until smooth. Season with salt and pepper and set aside.
  • Continue making the dough for the bread. Combine the tangzhong with 2 ½ cups bread flour, 2 tablespoon granulated sugar, 2 ¼ teaspoon instant yeast, ½ cup warm milk, 1 egg yolk, 1 egg, ¼ cup softened butter, and 1 teaspoon salt. Knead the dough until smooth about 7-8 minutes. Transfer to a clean bowl, cover, and proof in a warm area until doubled in size, about 1 hour.
  • Dust a clean work counter with flour and roll out the dough into a large rectangle ¼ inch thick. Spread the pesto in an even layer on the dough; you will have extra pesto leftover. Roll the dough lengthwise in a long roll. Cut the roll in half lengthwise and face the cut sides up. Braid the two ropes together to create a twist. Shape the rope into a circle and gently press the two ends together. Lightly cover the bread and proof for 45 minutes in a warm area.
  • Preheat oven to 350 degrees F.
  • Bake the sundried tomato pesto swirl bread for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly. Brush on extra pesto on top and serve warm.