Cheesy Braided Pesto Bread (Print version)
Golden braided loaf filled with melted cheese and fragrant basil pesto, perfect for sharing.
# What goes in:
→ 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 and chopped fresh basil, optional
# Cooking steps:
01 - In a large mixing bowl, combine warm water (about 100°F), sugar, and instant dry yeast. Let the mixture rest for 5 minutes until foamy and active.
02 - Add all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough comes together. Turn out onto a lightly floured surface and knead for 7 to 10 minutes until the dough is smooth, elastic, and springs back when pressed.
03 - Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let 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 basil pesto evenly across the surface, leaving a small border around the edges. Sprinkle shredded mozzarella and grated parmesan uniformly over the pesto layer.
06 - Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log in half lengthwise to expose the layers. With the cut sides facing up, intertwine the two halves together, gently pressing the ends to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the surface evenly with beaten egg for a golden finish.
08 - Bake for 28 to 32 minutes until the crust is deep golden and the cheese is bubbling through the braids.
09 - Remove from the oven and immediately brush with melted butter. Optionally sprinkle with additional parmesan and chopped fresh basil. Allow to cool for 10 minutes before slicing into portions.
# Tips from flavorandfeast:
01 -
- The braid technique is simpler than it looks and makes you look like a pastry genius at parties.
- That moment when you pull it apart and the cheese stretches into long golden strings is genuinely unforgettable.
02 -
- Do not skip the resting time after braiding because the dough needs a few minutes to relax or it will shrink and pull apart in the oven.
- If your pesto is very oily, drain off some of the excess liquid before spreading or your braid will seep oil onto the baking sheet.
03 -
- Use a bench scraper instead of a knife to cut the log in half because it slices cleanly without dragging the dough and making a mess of the layers.
- Let the shaped braid rest for ten minutes on the baking sheet before egg washing and baking because this short rest gives you a lighter, airier crumb.