The Fluffiest Feta, Spinach and Pesto Twist Bread
This feta, spinach and pesto twist bread is something you don't want to miss! With swirls of herbaceous pesto, spinach and crumbled feta woven through strands of delicately fluffy bread, it's got it all! Combining the fluffiest of milk bread with the tastiest braided babka, this recipe makes one delicious loaf of bread. One that makes it difficult to stop at just one slice!
Equipment
- Stand mixer
- Loaf tin (23cm x 13cm) or baking tray lined with baking paper
Ingredients
Bread
- 2 cups (250g) strong flour
- 2 tsp (10g) caster sugar
- 1 tsp (7g) salt
- 1½ tsp (7g) instant dried yeast
- ¾ cup (180ml) warm milk
- 2 tsp (10g) butter softened
Filling
- ⅓ cup (80g) storebought or homemade pesto*
- 1 cup (25g) baby spinach chopped
- ¼ cup (50g) feta
Instructions
- In the bowl of a stand mixer whisk together flour, sugar and salt.
- Add the yeast and milk, then mix at a low speed with the hook attachment to combine into a dough, 1 minute.
- Turn the mixer up a level (2nd speed) and mix until the dough starts to pull away from the sides of the bowl, 2 minutes.
- Return the mixer to the lowest speed, add the butter and mix for 1 minute to incorporate. Then turn the mixer up a level (2nd speed) and mix until the dough pulls away from the sides of the bowl, 2-3 minutes.
- Form the dough into a ball, seal the edges at the bottom and transfer into a well-oiled bowl. Cover and rest in a warm place until doubled in size, 1-1½ hrs.
- Once doubled in size, punch down the dough and roll it out on a flat working surface into a large rectangle, approximately 37cm x 26cm.
- Spread the pesto evenly over the dough, leaving a 2cm gap on one of the longer edges (this will help seal it together later on.)
- Scatter over spinach and then crumble feta over the top.
- Starting from the longest edge opposite the edge where you left a gap, tightly roll the dough into a log. When you reach the edge with no filling, pull the dough up over and onto the roll to seal. Gently turn the dough, seam side down and roll to press the edges together tightly.
- Using a sharp knife, cut through the dough lengthways.
- Cut side facing up twist the two halves over each other to create a tight braid. Place into an oiled loaf tin or on a baking tray lined with baking paper. Cover and rest in a warm place until doubled in size, 30mins - 1 hr.
- After proving, preheat the oven to 180°C.
- Bake for 20-25 minutes until golden brown and cooked through (87°C internal temperature).
- Allow to cool for 5- 10 minutes before serving. Best served warm!
Notes
- strong flour is also referred to as bread flour or high-grade flour.
- *Here's a great recipe to make your own pesto!
- If the dough is a little too sticky to handle, use lightly oiled hands to bring the dough into a ball. Sames goes for when you roll out the dough.
- You want to avoid adding any extra flour to the dough as it will dry it out and not result in a fluffy loaf. Therefore you don't need to flour your working surface beforehand. The oil from the bowl should coat it enough to make sure it doesn't stick.
- This bread is best served warm!