Cheesy Braided Pesto Bread (Printable Version)
Buttery braided loaf filled with melted cheese and aromatic basil pesto, golden baked to perfection.
# Ingredient List:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 2 ¼ tsp (7 g) instant dry yeast
03 - 1 tsp granulated sugar
04 - 1 tsp kosher salt
05 - 2 tbsp extra-virgin olive oil
06 - 1 cup warm water (about 100°F)
→ Filling
07 - ½ cup basil pesto, homemade or store-bought
08 - 1 ½ cups shredded mozzarella cheese
09 - ½ cup freshly grated Parmesan cheese
→ Topping
10 - 1 large egg, beaten for egg wash
11 - 1 tbsp unsalted butter, melted
12 - Extra Parmesan and chopped fresh basil, optional
# How to Make:
01 - In a large mixing bowl, combine the warm water, sugar, and instant dry yeast. Stir gently and let stand for 5 minutes until the mixture becomes foamy and fragrant.
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 lightly floured surface.
03 - Knead the dough for 7 to 10 minutes until it is smooth, supple, and springs back when pressed. Place in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour until doubled in volume.
04 - Preheat the oven to 375°F. Line a large 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 up tightly into a log. Using a sharp knife, slice the log lengthwise down the center into two halves. Arrange the two halves side by side with the cut sides facing up, then braid them together by crossing one strip over the other, pinching the ends firmly to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the entire surface generously with the beaten egg wash to promote a deep golden crust.
08 - Bake on the center rack for 28 to 32 minutes until the crust is deeply golden and the cheese is melted and bubbling. Rotate the pan halfway through for even browning.
09 - Remove from the oven and immediately brush the hot crust with melted butter. Garnish with additional Parmesan and fresh chopped basil if desired. Allow the loaf to cool for 10 minutes before slicing into portions.
# Expert Tips:
01 -
- The braiding technique looks wildly impressive but is genuinely simple once you cut the log and twist the two halves together.
- That moment when you pull it from the oven and the cheese is still bubbling through the golden cracks is pure kitchen magic.
- It works just as well sliced at a dinner party as it does torn apart casually on the couch with a bowl of soup.
02 -
- If your kitchen is cold, the dough may take closer to 90 minutes to rise, so be patient and do not rush it or the texture will be dense.
- When braiding, keep the cut sides facing up the entire time so the beautiful cheese and pesto filling stays visible on the outside of the loaf.
- This bread is best eaten the day it is made, but you can reheat leftovers in a 160 degree Celsius oven for five minutes to bring back the crisp crust.
03 -
- If the dough feels too sticky while kneading, resist the urge to add handfuls of flour, instead rub a little oil on your hands to manage the tackiness.
- Do not overfill the rectangle with pesto or the braid will be messy and difficult to hold together during the twist.