Cheese and basil pinwheel bread

  • Total Time

    1h 30m
    • Prep Time

      1h 0m
    • Bake Time

  • Makes


  • Skill Level

  • 1 Review

    5 star rating


This cheese and basil pinwheel bread recipe is great to take on picnics and share with family and friends!


  1. Mix the flour, salt and caster sugar in a large bowl. Stir in the oil, followed by the yeast.

  2. Make a well in the centre of the flour mixture. Add most of the water and mix together until a soft dough starts to form (add a little extra water if needed – you want a soft but not too sticky dough). Turn the dough onto a very lightly floured surface and knead until smooth and elastic.

  3. Cut the dough in half and roll each piece into a 30cm x 25cm rectangle. Scatter the cubed cheese and basil leaves between the 2 rectangles. Gently roll up to form a long sausage and place on a non-stick baking tray with the seam on the bottom. Scatter the tops with the grated cheese.

  4. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size, then remove the cling film.

  5. Preheat the oven to 220°C (fan 200°C, gas mark 7).

  6. Place the bread in the centre of the pre-heated oven and bake for 15 minutes. Reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and bake for a further 10/15 minutes until the breads have risen, are golden brown and sound hollow when tapped underneath.

  7. Cut into slices just before baking and arrange on a tray to form a large savoury version of a Chelsea bun!

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  1. 5 star rating

    Made this quite a number of times always goes down well. Lovely lunchtime snack and i also like it with homemade Tomato Soup

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