Pesto Pull Apart Bread
Soft and flaky, this pesto pull-apart bread has all the summer flavors. Layers of homemade pesto with mozzarella cheese is delicious straight from the oven.
Ingredients
Pesto
- 1 cup fresh basil leaves
- 2 tbsp pine nuts
- 1/4 cup freshly grated parmesan cheese
- 3 small cloves garlic
- 2 tbsp olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- freshly ground black pepper to taste
Bread
- 2 1/4 tsp yeast
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
- 3 tbsp butter melted
- 1 egg
- 3 cups flour
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 cup milk warmed
- 1 cup shredded mozzarella
Instructions
Make the Pesto
- In a food processor pulse all pesto ingredients until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. Set aside for later.
Make the Bread
- In a large bowl combine warmed milk with yeast and sugar. Set aside until foamy. If your yeast does not foam up, do not proceed to the next step. This means your yeast is not active.
- Once the yeast mixture is foamy add melted butter, egg, salt, Italian seasoning, garlic powder and 2.5 cups of flour. Mix to combine and knead until smooth, adding in additional flour as needed.
- Knead mixture for 7-10 minutes, or until the dough is smooth. Shape into a ball, place back into bowl, cover, and let rise for an hour, until doubled.
- Place dough onto counter and divide into 8 sections. Flatten each section into a circular shape and spread with pesto and shredded cheese then fold in half. Place seam side down into a greased loaf pan and repeat with remaining sections. Allow to rise for an additional 30-60 minutes.
- Bake at 350 for 35-40 minutes. Top with melted butter if desired.
