Easy Bread Recipe

I used to think homemade bread was only for advanced bakers with hours to spare. This easy bread recipe changes that, delivering warm, savory comfort food with minimal effort. It fills my kitchen with the most amazing aroma as it bakes, promising chewy-soft centers and gooey mozzarella. This pull-apart loaf is an impressive, yet totally approachable, side dish for family dinner or a delicious snack to satisfy that homemade craving. I keep this recipe in rotation because it’s truly the best easy bread recipe I’ve found for quick weeknight family dinners.

Ingredients

• Warm water (300 ml / 1 ¼ cups): The water must be warm (40-45°C / 105-115°F) to activate the yeast without killing it. This temperature is crucial for a strong rise in this easy bread recipe.
• Active dry yeast (7 g / 2 ¼ teaspoons): This is typically one standard packet. Ensure your yeast is fresh; old yeast will not foam or create enough leavening.
• Granulated sugar (5 g / 1 teaspoon): Feeds the yeast during activation and helps create a bubbly foam. You can swap this for honey or maple syrup for a slightly different flavor profile.
• All-purpose flour (400 g / 3 ¼ cups): Use standard all-purpose flour for the best results and light texture. Keep extra flour on hand for dusting your work surface during kneading.
• Fine sea salt (5 g / 1 teaspoon): Salt balances the flavor of the dough and controls the yeast’s activity. Do not add the salt directly to the yeast mixture during initial activation, as it can hinder the process.
• Olive oil (30 ml / 2 tablespoons): Adds richness and softness to the final crumb texture. Use a high-quality extra virgin olive oil for best flavor.
• Basil pesto (60 g / ¼ cup): Standard store-bought or homemade basil pesto works perfectly here. This provides the main savory flavor for the swirl filling (or swap for roasted red pepper pesto for variety).
• Shredded mozzarella cheese (150 g / 1 ½ cups): Use low-moisture, shredded mozzarella for consistent melting. Check labels for microbial rennet if following a vegetarian diet.
• Fresh basil leaves (10 g / ¼ cup): For garnish after baking to add freshness and visual contrast. Do not bake the basil garnish; add it just before serving.

Instructions

1. Activate the Yeast
   In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently until dissolved, then let it sit for 5-10 minutes until foamy, which indicates the yeast is active and ready. If the mixture doesn’t foam within 10 minutes, your water was likely too hot or cold, or your yeast is old; discard and start over with fresh ingredients.
2. Make the Dough
   Add the all-purpose flour and fine sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then pour in the 30 ml olive oil and mix until just combined. Avoid overmixing at this stage; we will develop the gluten during kneading.
3. Knead and First Rise
   Turn the shaggy dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky when properly kneaded. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 60-90 minutes, or until doubled in size.
4. Fill and Shape the Rolls
   Once doubled, gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 20 x 30 cm (8 x 12 inches) about 0.5 cm thick. Evenly spread the basil pesto over the entire surface, leaving a small border (1 cm) along one long edge. Sprinkle the shredded mozzarella cheese evenly over the pesto.
5. Roll and Slice
   Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam firmly to seal it securely. Using a sharp knife or unflavored dental floss, cut the log into 10-12 equal slices, each about 2.5-3 cm (1 inch) thick.
6. Second Rise and Bake
   Lightly grease a round 23 cm (9-inch) baking dish or a rectangular 20×25 cm (8×10-inch) dish. Arrange the sliced dough rolls spiral-side up, leaving a small space between them as they will expand significantly during the second rise and baking. Cover and let rise in a warm place for another 30-45 minutes, or until visibly puffy. When I first started baking, I found this easy bread recipe was a great starting point for understanding how yeast works.
7. Bake and Serve
   Preheat your oven to 190°C (375°F). Bake for 25-30 minutes, or until the bread is golden brown on top, cooked through, and the cheese is melted and bubbling. Remove from the oven and let cool in the dish for 10 minutes to allow the cheese to set slightly, then garnish with fresh basil leaves before serving warm. This easy bread recipe provides a wonderful family-friendly side dish.

Variations for Your Swirl Bread

This easy bread recipe base is incredibly versatile, allowing for many different fillings to suit your taste. Once you master the technique, try these alternative flavor combinations for an easy family dinner or party appetizer.

• Garlic Parmesan Rolls: Replace the pesto with 4 tablespoons of melted garlic butter and top with a blend of grated parmesan and Italian seasoning before rolling.
• Spinach Artichoke: Use a combination of chopped spinach, marinated artichoke hearts, and cream cheese for a creamy, dip-like filling.
• Sun-Dried Tomato & Feta: Create a mix of chopped sun-dried tomatoes, crumbles of feta cheese, and a light brushing of olive oil over the dough before rolling.
• Sweet Cinnamon Rolls: Skip the salt in the dough and fill with butter, cinnamon, and brown sugar for a classic breakfast or dessert twist on this easy bread recipe.

Serving Suggestions for This Savory Bread

The pull-apart nature of this bread makes it perfect for sharing. Here are some of my favorite ways to serve this easy bread recipe for healthy eating.

• Soup Side: This pesto swirl bread is the perfect accompaniment to hearty minestrone, creamy tomato soup, or a simple lentil soup. It’s great for soaking up leftover liquid from healthy dinner ideas.
• Appetizer Board: Arrange the pull-apart rolls on a charcuterie board alongside olives, cured meats, and a dipping oil for entertaining.
• Side Dish: Serve it warm next to grilled chicken, roasted vegetables, or as a flavorful bread component with a simple pasta dish for a quick meal prep solution. When I make a batch on a weeknight, I often just serve it alongside a big salad; it’s an easy way to make sure everyone feels satisfied without needing a ton of extra dishes.

FAQs

How do I know if my yeast is active?

After 5-10 minutes in warm water with sugar, the mixture should develop a visible layer of foam or bubbles on top. If it remains flat, your yeast is likely dead, or your water was too hot or too cold. Always check this before adding the flour to ensure your easy bread recipe rises properly.

Can I make the dough ahead of time?

Yes. After the initial kneading (Step 3), place the greased dough in the refrigerator to perform the first rise slowly overnight (8-12 hours). Let it return to room temperature for about 30 minutes before proceeding with Step 4. This is a great meal prep trick.

Can I freeze the baked rolls?

Absolutely. Once completely cooled, wrap the individual rolls tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven (190°C or 375°F) for 10-15 minutes until warmed through.

Why did my bread turn out dense?

This often happens if the dough did not rise long enough, either during the first or second rise. Make sure you are using fresh yeast, placing the dough in a warm environment, and checking for visual cues (doubling in size) rather than relying strictly on the time guidelines. To ensure this easy bread recipe turns out light, always give the dough enough time to expand.

What if I don’t have a stand mixer?

No problem. This easy bread recipe can be kneaded entirely by hand. The kneading time may be slightly longer, around 7-10 minutes, but the process is straightforward and yields the same results. When kneading by hand, pay attention to the dough’s texture, aiming for smooth and elastic.

Can I use different types of cheese?

Yes, but choose a good melting cheese like provolone, Swiss, or a blend of Italian cheeses. Avoid hard cheeses like parmesan as the main filling; use a softer cheese for that gooey pull-apart texture.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but this easy bread recipe still works well with this specific swap.

Conclusion

Baking homemade bread doesn’t need to be complicated to deliver truly delicious results. This easy bread recipe for Pesto Mozzarella Swirls is proof that simple ingredients and straightforward steps can create a beautiful, savory loaf for any occasion, perfect for healthy eating or family dinners.

Save this easy bread recipe to your Pinterest board for quick access to healthy eating ideas.

easy bread recipe

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• Author: Rachel Morgan
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

An easy pull-apart bread recipe featuring a savory filling of basil pesto and melted mozzarella cheese. This loaf is perfect as a side dish for family dinners or a satisfying snack.

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Ingredients

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• 1.25 cups warm water (105-115°F / 40-45°C)
• 2.25 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3.25 cups all-purpose flour
• 1 teaspoon fine sea salt
• 2 tablespoons olive oil
• 0.25 cup basil pesto
• 1.5 cups shredded mozzarella cheese
• 0.25 cup fresh basil leaves, for garnish

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Instructions

1. Activate Yeast: Combine warm water, yeast, and sugar in a large bowl. Stir until dissolved, then let sit for 5-10 minutes until foamy.
2. Prepare Dough Base: Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms, then pour in the olive oil and mix until just combined.
3. Knead and Rise: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
4. Fill and Shape: Punch down the dough and roll it into a 20×30 cm (8×12 in) rectangle on a floured surface. Spread the basil pesto evenly over the top, leaving a small border on one long edge. Sprinkle with mozzarella cheese.
5. Roll and Slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal it firmly. Cut the log into 10-12 slices using a sharp knife.
6. Second Rise and Bake Prep: Arrange the slices, spiral side up, in a lightly greased 9-inch round baking dish or 8×10-inch rectangular dish. Cover and let rise for 30-45 minutes until visibly puffy. Preheat oven to 375°F (190°C).
7. Bake and Serve: Bake for 25-30 minutes, or until golden brown and cooked through. Let cool for 10 minutes in the dish before garnishing with fresh basil and serving warm.

Notes

To avoid a dense bread texture, ensure your yeast is fresh by checking for foam during activation and allow sufficient time for both rising stages until the dough visibly doubles in size.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 210 kcal
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 4 mg