Pesto Swirl Bread


Great to serve with pasta or salad.  Use to make a fabulous grilled cheese sandwich with fresh mozzarella and tomato slices.





1 loaf

Prep Time

30 minutes

Rise Time

60 minutes

Bake Time

30 to 35 minutes


  • 2-3/4 to 3-1/4 cups bread OR all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 tablespoon sugar
  • 1 tablespoon parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1 cup milk
  • 1/4 cup water
  • 1 tablespoon butter OR margarine
  • 1 tablespoon + 1/2 cup prepared pesto sauce


Combine 1 cup flour, undissolved yeast, sugar, parsley, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 tablespoon pesto sauce and mix well. Stir in enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.

Roll dough into a 15 x 10-inch rectangle. Spread with 1/2 cup pesto sauce. Beginning at short end of rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 60 minutes.

Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; let cool on wire racks.