Pesto bread

Delicious veins of garlicky pesto..


After an August lull I am going to hit the blog with two breads which are truly wonderful.

I have adapted both for the Thermomix but you could easily make both using traditional methods. I rarely manage to use the slow prove in the fridge method ( either overnight for around 8 hours or during the work day, which you pop in before going out to work) But this bread would be perfect if you used this method.


pesto bread

  • Servings: 8-10
  • Difficulty: medium
  • Print


If you don't have 2 TM bowls (don't get me started!!) I suggest you make this first and set aside.


1 clove garlic

30g Parmesan

50g basil

30g pine nuts

Freshly ground black pepper

75g olive oil


Drop the garlic onto running blade sp 9

Drop Parmesan onto running blade sp 9

Add pine nuts and basil and blend sp 7 15 seconds, scrape down sides of bowl

Add oil and mix for a further 15 seconds sp7

Tip into a small bowl and set aside


310-330g water ( I recommend you start with 310 as I found 340 to be very wet and difficult (impossible) to roll with the the pesto)

1 7g packet fast action yeast

500g strong bread flour

10g salt


Bring the water to 37° in the TM bowl sp2, adding the yeast towards the end – about 2 minutes.

Add the flour and salt and mix on dough setting for 2 ½ minutes

I prove in the TM bowl until doubled in size but if you can't spare the bowl then tip out into a lightly oiled bowl, cover and leave in warm place until doubled in size. (About 1 ½ hours)

(If you haven't made the pesto, do this now and set aside.)

Prepare a 1kg/2lb loaf tin. I used my silicone bread container (picture below) but I think these would make fab dinner party rolls so if the dough is not too sticky you could slice the rolled dough and pop into jumbo muffin tins.

Turn the rested dough onto prepared work surface. You'll need well floured hands to work this especially if you have used more liquid. You are going to roll out a rectangle and spread the pesto on top, roll up, seal and pop into tin, sealed side down. To be honest, if there is pesto breakthrough (!) it's not the end of the world- it's tasted wonderful and if you do cook in silicone the oil content in the pesto prevents it sticking to container.

Leave to rest again for an hour. I always recommend doing this in a large plastic bag- I use 52cm x 38cm/21″ x15″.

Preheat oven to 210°C/410°F

Once risen, bake for 30/35 minutes

I baked in roasting oven Aga for 15 minutes before transferring to baking oven for 15 minutes.

If you use an instant read thermometer ( and I recommend you buy one ) it should read 88°-93°C/190°-200°F Enriched doughs should reach the higher temperature.

This bread is based on one from James Morton (a past finalist of the GBBO) Brilliant Bread. I have previously featured and adapted several of his breads on the blog- they are without exception 'brilliant'.

Do let me know if you give this a go. I always welcome comments. If you follow me on Instagram ( link below- vannilla) I post there first. 🙂

Thanks for reading, happy baking!


2 Comments Add yours

    1. vannillarock says:

      Many thanks, it is indeed rather yummy.


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