Cheesy Braided Pesto Bread (Printer-Friendly)
Golden braided loaf filled with gooey mozzarella, parmesan, and aromatic basil pesto.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 2 1/4 teaspoons instant dry yeast
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 2 tablespoons olive oil
06 - 1 cup warm water (100°F)
→ Filling
07 - 1/2 cup basil pesto
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup grated parmesan cheese
→ Topping
10 - 1 egg, beaten (for egg wash)
11 - 1 tablespoon melted butter
12 - Extra parmesan and chopped fresh basil (optional)
# How to Make It:
01 - In a large mixing bowl, combine the warm water, sugar, and instant dry yeast. Let the mixture rest for 5 minutes until it becomes foamy and activated.
02 - Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough comes together, then turn out onto a floured surface and knead for 7 to 10 minutes until the dough is smooth and elastic.
03 - Place the kneaded dough into a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
04 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - Punch down the risen dough and roll it out on a floured surface into a 12 by 16-inch rectangle. Spread the basil pesto evenly across the surface, leaving a small border around the edges. Sprinkle the shredded mozzarella and grated parmesan in an even layer over the pesto.
06 - Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, cut the log lengthwise down the middle to create two halves. With the cut sides facing up, twist and braid the two halves together, pinching the ends firmly to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the entire surface with the beaten egg wash. Bake for 28 to 32 minutes until the crust is deep golden and the cheese is bubbling.
08 - Remove the loaf from the oven and immediately brush with melted butter. Garnish with extra parmesan and chopped fresh basil if desired. Allow the bread to cool for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The braid pattern makes it look like something from a bakery window but the actual technique is just cutting and twisting.
- You can use store bought pesto and pre shredded cheese and it still tastes completely over the top delicious.
- Leftover slices toast beautifully the next morning with a little butter on top.
02 -
- If your dough keeps shrinking back when you try to roll it, cover it with a towel and walk away for ten minutes because the gluten needs time to relax before it will cooperate.
- Do not skip the parchment paper because melted cheese that bonds directly to a baking sheet is a cleaning nightmare you do not want to experience.
- The braid will spread and puff during baking so leave at least two inches of space around it on the baking sheet.
03 -
- When cutting the log in half for the braid use a gentle sawing motion with your sharpest knife instead of pressing down hard, which squishes the beautiful spiral pattern flat.
- Letting the assembled braid rest on the baking sheet for fifteen minutes before baking gives it a final little rise that makes the finished loaf lighter and more impressive looking.