Caucasian Bread Rose










Here’s a recipe that will surely impress. Perfect for a dinner party, gatherings, tearing and sharing or just because you wish to give your taste buds a treat! This is such a pretty loaf of bread that is sure to attract people from across the room. 

As the name suggests it has similar characteristics to the look of a rose. Once I made this in the past and posted a photo on my Instagram page (you can follow that here and one of my followers commented saying she thought it was a snake! Well I suppose it does look like a snake all coiled up. But ‘snake bread’ or ‘bread snake’ doesn’t really sound too appealing! So the ‘Rose’ aspect to this recipe has nothing to do with it’s flavour but rather as to how it looks. 


Throughout the bread is a gorgeous  sundried tomato pesto. It works so well with the bread in this recipe, you could even serve this as a starter on it’s own since it has the body and is bursting with flavour. There are many popular variations for the fillings some noteworthy ones are almond (frangipane), cinnamon (like in cinnamon scones), cheeses, chocolate and zesty fruit fillings. Take whatever filling you like, just make sure you have enough of it to spread over the dough. Oh! Peanut butter and Jelly would be nice actually… A Russian style bread is used for this recipe. The dough is enriched with sugar and white wine vinegar so other than that there isn’t really anything difficult about it. 

This is my mum’s favourite type of bread and one of mine too! 

You will need:

600g Strong white bread flour
10g Salt
10g Sugar
28g Yeast
50ml Olive oil
1 tbsp White wine vinegar
300ml Water, room temperature

*see end of post for the bakers percentage table

Sundried tomato pesto
1 cup sundried tomatoes
2 garlic cloves, crushed
1/4 cup almonds or stale bread (pine nuts can be used also)
2 tbsp chopped parsley
1 tbsp basil
1 tbsp oregano
2 tbsp oil from sundried tomatoes (or olive oil)
1/2 tsp salt
1 tsp Sugar
3-5 drop Tabasco
1/2 cup mayonnaise 
1/4 cup Parmesan cheese

How to do it:

1. Place the flour into a large bowl. Add the sugar and salt to one side and the yeast to another. Make a well and add in the olive oil and vinegar. Slowly add the water whilst mixing (either with your hands or on the mixer) until you get a soft sticky dough that has picked up all the flour from the sides of the bowl. You may not need all of the water or you may need more, just go until you get the correct consistency. 
2. Place onto a lightly oiled surface and knead for 10 minutes until smooth, elastic and an indent from a pressed finger pops back. Place into an oiled bowl, cover and proof for 1-3 hours or until doubled in size. 
3. Meanwhile make the pesto. Simply place all ingredients into a blender until smooth and spreadable:
CIMG3921 CIMG3922 

Season ton your taste. If it’s a little bit too dry add some more mayo or oil to loosen. 
4. When the dough is ready turn it onto a light floured surface and fold it in on itself a few times as shown until you make a rough rectangle:

CIMG3923CIMG3925 CIMG3926 CIMG3927 

Roll out to a larger rectangle about 30 cm x 70 cm and about 1 cm thick. Place the pesto on top and spread over evenly using the back of a spoon or palette knife: 

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5. Tack down one of the long edges of the dough to the work surface. This helps the dough stay in place when it comes to rolling.


Next start to tightly roll the dough from the un-tacked edge towards the tacked edge:


Keep going until you have a tight long sausage. Roll it a few times to make it even:

CIMG3933 CIMG3934


6. Now here’s the tricky part. Straighten out the sausage and use a sharp non serrated knife to slice it in half:



Make sure that the open edges are facing upward. Choose an end and make a cross by placing one piece of the dough over the other. Continue this the whole way down until you have crossed the dough over itself and it looks like a long piece of rope:

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Gently place into a loose bottomed circular cake tin (open edges facing up) or you can free form it at this point. I have free formed in the past and it looks really impressive, here I used a cake tin. Start from the outside and spiral the roll into the center so that it looks a bit like the rose shape we are aiming for:

CIMG3943 CIMG3944


7. Cover and proof for 1 hour until doubled in size. Meanwhile preheat your oven to 230°C/210°C fan. 
8. Bake for 10 minutes then reduce the oven to 210°C/190°C fan for a further 25-30 minutes. Remove from the tin for the last 5 minutes to colour the sides. If it starts to brown too quickly you can cover it with some kitchen foil for the remaining time. It is ready when tapped on the bottom it makes a hollow noise. Cool on a wire rack for 30 minutes.



With a little bit of time invested and a steady hand you can produce this highly impressive loaf of bread. The pesto is great at keeping in the heat so if eaten within an hour of coming out of the oven you’ll still experience a nice bit of warmth. The problem with this bread-it’s very moreish! You’ll find be helping yourself to more before you realise what you’re doing. Hope this impresses your friends as much as it has mine! 

Thanks for visiting,


As promised the bakers percentage:


Grams (g)

Bakers %

Strong white bread for












White wine vinegar



Olive oil







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