why make this recipe
Pesto Pull Apart Bread is a fun and delicious way to enjoy bread. It’s soft, fluffy, and packed with flavor from the pesto and cheese. This bread is perfect for sharing at gatherings or as a snack for movie night. Plus, it’s a great way to use homemade or store-bought pesto.
how to make Pesto Pull Apart Bread
Ingredients:
- 2 teaspoons instant or active dry yeast
- 1 Tablespoon granulated sugar
- 3/4 cup (180g/ml) whole milk, warmed to about 110°F (43°C)
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 cup (125g) basil pesto (homemade is recommended)
- 1 cup (125g / 4 ounces) shredded mozzarella cheese
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 Tablespoons (15g) freshly grated or shredded parmesan cheese
- Optional for garnish: extra pesto
Directions:
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Make the dough: Place the yeast and sugar in a bowl. Whisk in the warm milk, then cover with a kitchen towel. Let it sit for 5-10 minutes until frothy.
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Add other ingredients: Add butter, egg, flour, salt, garlic powder, and dried basil to the yeast mixture. Beat on low speed for 3 minutes until soft.
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Knead the dough: Keep the dough in the mixer and switch to a dough hook. Knead for an additional 5 minutes or by hand on a floured surface. The dough should be slightly tacky but not sticky.
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1st Rise: Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm area until doubled in size, about 60-90 minutes.
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Prepare the pan and pesto: While the dough rises, grease a 9×5 inch loaf pan and prepare the pesto.
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Assemble & fill the bread: Punch down the dough and place it on a floured surface. Divide into 12 pieces, flatten each, and spread with pesto and cheese. Fold and line them in the baking pan.
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2nd Rise: Cover and let rise again in a warm place until puffy, about 45 minutes.
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Preheat oven: Adjust the oven rack to the lower third position and preheat to 350°F (177°C).
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Bake: Bake the bread until golden brown, about 50 minutes. If browning too quickly, tent with aluminum foil. Let it cool on a rack.
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Make the topping: Mix melted butter and garlic powder, then brush it on the warm bread. Sprinkle with parmesan cheese and a little extra pesto if desired. Cool for 10 minutes before serving.
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Store leftovers: Cover and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, warm in a 300°F (149°C) oven for 10-15 minutes or in the microwave.
how to serve Pesto Pull Apart Bread
Serve this bread warm, straight from the oven. It pairs well with soup, salad, or even a plate of pasta. You can also offer extra pesto on the side for dipping.
how to store Pesto Pull Apart Bread
To store the leftover bread, cover it and keep it at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. Reheat it before serving for the best taste and texture.
tips to make Pesto Pull Apart Bread
- Make sure your milk is at the right temperature for the yeast to activate.
- Be careful not to add too much flour while kneading – you want the dough to be soft and slightly sticky.
- Enjoy experimenting with different fillings, such as sun-dried tomatoes or different cheeses.
variation
You can switch out the pesto for other spreads like garlic butter or sun-dried tomato spread. Different cheeses can also add a unique flavor twist.
FAQs
Q: Can I use store-bought pesto?
A: Yes, you can definitely use store-bought pesto for this recipe.
Q: How do I know when the bread is done baking?
A: The bread is done when it is golden brown on top. You can also tap the loaf; if it sounds hollow, it’s finished.
Q: Can I prepare this bread in advance?
A: Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just let it come to room temperature before baking.
