Cheesy Braided Pesto Bread (Printable)
A golden braided loaf filled with gooey mozzarella, parmesan and aromatic basil pesto, served warm.
# 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 (about 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
11 - 1 tablespoon melted butter
12 - Extra parmesan cheese and chopped fresh basil, optional
# How To Make It:
01 - In a large mixing bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until the mixture becomes foamy and fragrant.
02 - Add flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough comes together, then turn out onto a floured surface.
03 - Knead the dough for 7 to 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise for 1 hour until doubled in bulk.
04 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
05 - Punch down the risen dough and roll it out to a 12 by 16-inch rectangle. Spread the basil pesto evenly across the surface, leaving a small border around the edges. Sprinkle mozzarella and parmesan cheese in an even layer over the pesto.
06 - Starting from a long edge, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to create two halves. With the cut sides facing up, intertwine the two halves into a braid, pinching the ends together to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the entire surface with beaten egg for a golden finish.
08 - Bake for 28 to 32 minutes until the crust is deeply golden and the cheese is bubbling through the layers.
09 - Remove from the oven and immediately brush with melted butter. Top with additional parmesan and fresh basil if desired. Allow to cool for 10 minutes before slicing.
# Expert Tips:
01 -
- The braided look is pure showstopper but the technique is surprisingly forgiving, even if your braid comes out messy it still bakes up gorgeous.
- It works as a centerpiece appetizer, a soup companion, or the star of a lazy weekend brunch with leftovers that disappear by afternoon.
02 -
- Do not skip the rest time after baking because cutting too early means the cheese filling pours out instead of staying in beautiful layers.
- If your kitchen is cold the dough can take up to two hours to double and that is perfectly normal, patience here saves you from dense bread later.
03 -
- Lightly flour your knife between cuts to prevent the dough from sticking and tearing the beautiful spiral pattern inside.
- Warm your pesto slightly in the microwave so it spreads easily without tearing the delicate rolled dough underneath.