Lemony Pesto Swirl for Sandwich Bread

Several slices of bread with a subtle pesto swirl arranged on a cutting board. The crumb is even and perfect for sandwiches.

Lemony Pesto Swirl for Sandwich Bread

This lemony pesto swirl bakes right into sandwich bread for bold flavor, clean slices, and zero delamination. A double-lamination method keeps the swirl integrated, sturdy, and ready for real sandwich duty.

Course Bread

Cuisine American

Prep Time 10

Cook Time 35

Proof Time--Loaf Dependent 2 30

Total Time 3 15

Servings slices

Calories 14kcal

Author Jennifer Field

Ingredients

35 grams prepared pesto, drained for 5 minutes reserve the drained oil, store bought works perfectly here. I used Alessi.
12 grams bread flour
6 grams Microplaned Parmesan cheese
½ teaspoon lemon zest from about 1/2 medium lemon.
1 recipe sun-dried tomato pesto sandwich bread recipe here

Instructions

Mix the drained pesto, bread flour, Parmesan, and lemon zest together.
Cut a 250 gram piece from your main dough. This is your lamination dough.
From that piece, cut a 25 gram piece and add it to the pesto mixture.
Knead and smush together thoroughly until no separate bits of dough remain. You want a completely homogeneous paste.
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.
Pat out the remaining main dough and fold lengthwise into thirds. Roll into a 7" x 18" rectangle. Cover loosely with plastic wrap.
Roll the remaining lamination dough (now 225 grams) into a rough rectangle about 12" x 8". It will be fairly thin.
Evenly distribute little blobs of your pesto filling over the dough. Spread with an offset spatula, leaving a 1/2-inch border all around.
Fold into thirds like a letter, easing each section down gradually to minimize trapped air. Think applying a decal, not slapping on a sticker.
Fold from top to bottom into an approximately 4" square packet.
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.
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.
Roll lightly to help the layers adhere. Pop any trapped bubbles with a pin or skewer.
Roll the dough up snugly, place seam-side-down in a 9" x 5" pan, and oil the top.
Finish the second rise and baking according to the main recipe.

Nutrition