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Garlic Scape Pesto Swirl Bread

This is the bread of the summer! Homemade garlic scape pesto is bursting with fresh herby flavor, which pairs perfectly with mozzarella and parmesan. All of those flavors are nestled inside a perfectly bouncy and soft loaf of homemade bread. I love toasting a slice of this in the oven and eating it with some tomato jam and fresh mozzarella.
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Prep Time 1 hour
Cook Time 50 minutes
Rising Time 2 hours 30 minutes
Total Time 4 hours
Servings: 1 9x5 inch loaf
Ingredients Method

Ingredients
  

Bread Dough
  • ½ cup buttermilk warmed to 110℉ (it will split a little, that's ok)
  • ⅓ cup water warmed to 110℉
  • 2 ¼ teaspoons (1 standard packet) active dry yeast
  • 2 Tablespoons granulated sugar
  • 5 Tablespoons unsalted butter melted and slightly cooled
  • 1 large egg at room temperature
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 3 cups bread flour plus more for working
Garlic Scape Pesto
  • 1 cup garlic scapes rinsed and roughly chopped
  • ½ cup fresh basil leaves
  • ½ cup olive oil plus more as needed
  • ½ cup grated parmesan cheese
  • ⅓ cup pine nuts
  • salt and pepper to taste
Other fillings
  • ⅓ cup shredded parmesan cheese
  • ⅓ cup shredded mozzarella cheese

Method
 

Start by making the dough
  1. In a large mixing bowl, whisk the warm buttermilk, warm water, yeast, and sugar together. Cover with a kitchen towel and let sit for five minutes.
  2. Add the butter, egg, salt, garlic powder, and a cup of flour and whisk until smooth. Then add the remaining 2 cups of flour and fold together with a spatula until a dough comes together.
  3. Dump the dough out onto a floured work surface and knead it for 5 minutes. If it's getting too sticky, add a little more flour. Once done kneading, the dough should slowly bounce back when you poke it. If it doesn't bounce back, keep going. Place your kneaded dough in a large greased bowl. Cover with a clean kitchen towel or cling wrap and set it on the counter to rise for 2 hours or until doubled in size. In the warmer months, I always let mine rise outside where it's warmer and more humid.
Make the pesto
  1. Add the chopped garlic scapes, basil, olive oil, cheese, and pine nuts to a food processor. Blend until it reaches a spreadable consistency. It will look a little lumpy, that's ok! Season with salt and pepper to taste.
  2. In a bowl toss together the ⅓ cup of parmesan and ⅓ cup of mozzarella. Set aside. Grease a 9x5 inch bread pan with butter and set aside.
Shape the bread
  1. Punch down your risen dough to release any big air bubbles. Place the dough on a floured work surface and, using a rolling pin, roll it out into a 9x15 inch rectangle. Spread the pesto evenly on top. Sprinkle the cheese mix on top of that. Tightly roll the dough into a 15 inch log and pinch the seam to seal it. Using a sharp serrated knife, cut along the middle of the loaf lengthwise, starting about two inches into the loaf. This means the very top of the log should still be connected, while the rest is sliced into two long strips. Fold one strip over top of the other, and then the other on top of that to form a braid. Quickly and carefully transfer that into the previously prepared baking pan.
  2. Cover with cling wrap and allow to rise for just 30 minutes. While this happens, preheat the oven to 350℉.
Bake the bread
  1. Place the loaf pan on a baking sheet to catch any oil that may drip out of the loaf. Bake for 45-55 minutes, checking on it at the 30 minute mark. Tent with foil if the top is browning too quickly. Bread is done when all sides are browned, and the bread sounds hollow when tapped on.
  2. Allow the bread to cool completely before removing from the pan. Slice and enjoy! Bread stays fresh in the refrigerator for up to 4 days.