This recipe is Pesto bread with a twist. Or maybe I should say, “spiral.” It’s made similar to a cinnamon roll or jelly roll in the sense that the pesto is spread over a sheet of dough and rolled up. I guess you could say it’s a “Pesto roll.” This is a dramatic looking loaf of bread and makes a great centerpiece on any table with Italian dishes, soups and salads and robust meat dishes like pork, beef and whole roasted chickens. Your bread machine can make this recipe easy, but you need to finish it with some other steps after the dough is kneaded and then bake the loaf in a conventional oven.
Put all of the ingredients into the the bread pan in the order indicated in the ingredients section and select the basic dough setting.
While the machine is making the basic dough, you can make a pesto if you like.
Put all of the ingredients except the olive oil into a food processor and pulse until everything is finely chopped.
With the food processor running, slowly add the olive oil until you have a paste-like consistency.
Remove the dough from the bread pan and place onto a floured counter top surface.
Roll the dough out to about a 20 x 20-inch sheet. Let the dough sheet rise for 15 minutes.
Spread the pesto onto the surface of the dough and roll up the dough sheet.
Place the pesto roll onto a buttered baking sheet in an “S” shape and let rise for 20 to 30 minutes.
Glaze the dough with the whisked egg yolk and water glaze.
Spoon a line of pesto along the top of the pesto dough.
Sprinkle the pesto dough with the salt and pepper.
Sprinkle the parmesan over the top.
Sprinkle the parsley over the top.
Gently press the pine nuts into the sides and top of the dough loaf in a random pattern.
Let final assembly rise for 10 minutes while you preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Bake for 30 to 40 minutes until browned.
Slice and serve.