Pesto Parmesan Spiral Bread
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Cook time: 
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Serves: 1 loaf
A little taste of summer all year long…this incredibly beautiful loaf of bread has pesto in the dough, then is braided and stuffed with even more pesto and plenty of chese. Perfect for serving with a pasta supper, using for sandwiches, or just all by it’s lonesome with a nice glass of wine. We adapted this recipe from King Arthur who adapted it from their contest winner Dianna Wara of Washington, Illinois, recipe for Pane Bianco bread.
  • 3 cups bread flour
  • 2 teaspoons yeast
  • 1¼ teaspoons salt
  • 1 large egg
  • ½ cup lukewarm milk
  • ⅓ cup lukewarm water
  • 2 tablespoons olive oil
  • 4 tablespoons pesto
  • ½ cup shredded asiago cheese
  • ½ cup shredded parmesan (or substitute both cheeses with one cup of any white cheese blend)
  • 4 tablespoons pesto
  1. To make the dough: Combine all of the dough ingredients in a bowl or stand mixer with dough hook, and mix or knead for until dough springs back when pinched (approximately 4 minutes using a stand mixer). The dough should be soft and it will stick a bit to the dough hook and bottom of the bowl if you're using a stand mixer.
  2. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, or until it's doubled in size.
  3. Gently deflate the dough. Flatten and pat it into a 22" x 9” rectangle. Spread with the pesto and top with cheese.
  4. Starting with the long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
  5. Using kitchen shears or a sharp knife, start ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.
  6. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8 & pinch the ends together to seal.
  7. Cover and let rise in a warm place until double, approximately 60 minutes.
  8. While the loaf is rising, preheat the oven to 350°F.
  9. Uncover the bread, and bake it for 40 to 45 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
  10. Remove the bread from the oven, and transfer it to a rack to cool.
Recipe by Bird's Nest Bites at