Serious Eats: Recipes
Bread Baking: Tomato-Pesto Swirl Bread
As you might guess, my house quite often smells like baking bread. I won't say that I'm immune to the delicious fumes, but I'm pretty used to them. Once in a while, though, some bread will have a little extra something that has me sniffing the air in anticipation. This is one of those.
It helps that there was tomato, basil and garlic involved.
Besides the flavors in the swirl, I used some garlic oil in the dough. If you don't have any, you can use regular olive oil. Or, if you want even more garlic flavor, use all garlic oil instead of the tablespoon of regular olive oil in this recipe.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.