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Lemony-Pesto-Swirl-for-Sandwich-Bread-Recipe

Lemony Pesto Swirl for Sandwich Bread

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This Lemony Pesto Swirl for Sandwich Bread features a delightful mix of flavors, including zesty lemon and savory pesto. Perfect for quick dinners or healthy meals, it’s easy to make and a sure hit for any meal.

  • Total Time: 0 hours
  • Yield: 14 servings 1x

Ingredients

Scale
  • 35 grams prepared pesto, drained for 5 minutes
  • 12 grams bread flour
  • 6 grams microplaned parmesan cheese
  • 1/2 teaspoon lemon zest
  • 1 recipe sun-dried tomato pesto sandwich bread

Instructions

  1. Mix the drained pesto, bread flour, Parmesan, and lemon zest together.
  2. Cut a 250 gram piece from your main dough. This is your lamination dough.
  3. From that piece, cut a 25 gram piece and add it to the pesto mixture.
  4. Knead and smush together thoroughly until no separate bits of dough remain. You want a completely homogeneous paste.
  5. Test spreadability on a clean counter. If too stiff, knead in a little reserved pesto oil. You’re aiming for a spreadable but not oily paste.
  6. Pat out the remaining main dough and fold lengthwise into thirds.
  7. Roll into a 7" x 18" rectangle. Cover loosely with plastic wrap.
  8. Roll the remaining lamination dough (now 225 grams) into a rough rectangle about 12" x 8". It will be fairly thin.
  9. Evenly distribute little blobs of your pesto filling over the dough.
  10. Spread with an offset spatula, leaving a 1/2-inch border all around.
  11. Fold into thirds like a letter, easing each section down gradually to minimize trapped air.
  12. Fold from top to bottom into an approximately 4" square packet.
  13. Roll this packet into a 6" x 17" rectangle. Work in stages, covering and resting the dough for a few minutes anytime it springs back.
  14. Place the laminated rectangle on top of the main dough rectangle, leaving about a 1/2-inch border around the edges. Ease it down from one end to the other to prevent air pockets.
  15. Roll lightly to help the layers adhere. Pop any trapped bubbles with a pin or skewer.
  16. Roll the dough up snugly, place seam-side-down in a 9" x 5" pan, and oil the top.
  17. Finish the second rise and baking according to the main recipe.

Last Step:

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Notes

Make sure the pesto is well-drained to avoid excess moisture.
You can adjust the amount of lemon zest to taste if you prefer a stronger lemon flavor.
Store any leftover pesto mixture in an airtight container in the fridge.

  • Author: Thomas
  • Prep Time: No Data
  • Cook Time: 195 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 120
  • Sugar: 1g
  • Sodium: 200mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 5mg

Find it online: https://www.deliciousrecipesblog.com/lemony-pesto-swirl-for-sandwich-bread/