Nut-Free Homemade Bread with Pesto Swirl
Elevate your homemade bread game with this Nut-Free Homemade Bread with Pesto Swirl, a stunningly flavorful recipe that’s perfect for those with nut allergies. This golden loaf combines the soft, fluffy texture of freshly baked bread with a vibrant swirl of nut-free pesto made with fresh basil, sunflower seeds, garlic, Parmesan, and extra virgin olive oil. Free from nuts but packed with savory goodness, this loaf is as beautiful as it is delicious, with its vibrant green spiral adding a touch of gourmet flair. Whether served as a centerpiece for brunch, paired with soups, or enjoyed on its own, this bread is a crowd-pleasing recipe that transforms simple ingredients into something extraordinary. Make it today and enjoy the irresistible aroma of homemade bread infused with pesto magic!
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Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water
- 30 milliliters Olive oil
- 50 grams Fresh basil leaves
- 30 grams Sunflower seeds
- 1 whole Garlic clove
- 50 grams Grated Parmesan cheese
- 60 milliliters Extra virgin olive oil
- 5 grams Salt
Directions
Step 1
In a large mixing bowl, combine 300 milliliters of warm water with 10 grams of sugar. Sprinkle 10 grams of active dry yeast over the water and let sit for about 5-10 minutes until frothy.
Step 2
Add 500 grams of all-purpose flour and 10 grams of salt into the yeast mixture. Mix until a shaggy dough forms.
Step 3
Add 30 milliliters of olive oil and knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5
Meanwhile, prepare the nut-free pesto by combining 50 grams of fresh basil leaves, 30 grams of sunflower seeds, 1 garlic clove, 50 grams of grated Parmesan cheese, 60 milliliters of extra virgin olive oil, and 5 grams of salt in a food processor. Blend until smooth.
Step 6
Once the dough has risen, punch it down and roll it out onto a floured surface into a large rectangle about 1 cm thick.
Step 7
Spread the prepared pesto evenly across the surface of the dough.
Step 8
Starting from the long side, tightly roll the dough into a log and seal the edges by pinching the dough together.
Step 9
Place the rolled dough into a greased bread loaf pan, cover, and allow it to rise for another 30 minutes.
Step 10
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
Step 11
Bake the bread in the preheated oven for 30-35 minutes or until it is golden brown and sounds hollow when tapped.
Step 12
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Step 13
Slice the bread and serve as a delicious, nut-free alternative for sandwiches or standalone snack.
Nutrition Facts
| Serving size | (1065.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3041.9 |
| Total Fat 120.1g | 0% |
| Saturated Fat 24.7g | 0% |
| Polyunsaturated Fat 12.6g | |
| Cholesterol 50mg | 0% |
| Sodium 6765.7mg | 0% |
| Total Carbohydrate 410.6g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 16.9g | |
| Protein 83.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 727.1mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 1204.7mg | 0% |
Source of Calories