An easy, tender, and flavorful savory bread, featuring thick streaks of basil pesto sauce throughout, braided into a loaf and baked to perfection. Eat it as is, slathered with butter, warm or cold. Just make it, eat it and enjoy it!
Notes
Sprinkle the pesto with some grated smoked provolone cheese before rolling. Troubleshooting dough tips: If the dough is too sticky, add a spoonful more of flour until a ball forms. If the dough is too dry, add a spoonful of olive oil at a time until a ball forms.
Ingredients
Bread
- 1¼ cups water
- 2¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 180 grams all-purpose flour - 6⅜ ounces, 1.5 cup
- 113 grams white whole wheat flour - 4 ounces, 1 cup
- 1 teaspoon fine sea salt
- 3 tablespoons Parmesan cheese
Pesto
- 2 cups packed fresh basil
- 2 cloves garlic
- ½ cup Parmesan
- 3-4 tablespoons olive oil
Instructions
Proof the yeast
- Heat water to 115°F.
- Dissolve yeast and sugar in warm water.
- Let the mixture stand for 5-10 minutes to allow the yeast to proof.
Make the dough and let it rise
- To the bowl of a stand mixer, fitted with dough attachment, add flour and salt.
- With the mixer running on low, slowly add the yeast mixture.
- Increase the speed to medium-high, mixing until dough comes together in a clean ball.
- Shape the dough into a smooth ball and transfer to a lightly greased large bowl.
- Cover and allow to rise for one hour or until doubled in size.
Make the pesto
- Meanwhile, prepare the pesto sauce in a food processor. Blend together basil and garlic.
- Add the cheese and pulse to combine.
- With the lid on and the food processor running on low, slowly drizzle in the olive oil.
Fill, shape, and let the dough rise again
- Roll out the dough on a silicone counter mat into a 10 x 20-inch rectangle.
- Spread the pesto sauce out to ½-inch from the edges.
- Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go.
- Using a sharp knife, carefully slice completely through the dough, end to end.
- Braid the dough.
- Carefully transfer to a lightly greased 10-inch loaf pan.
- Sprinkle with Parmesan cheese.
- Lightly cover and allow to rise for an additional 30 minutes.
Bake and enjoy
- Preheat the oven to 350°F.
- Bake for 40 minutes or until the internal temperature reaches 190°F.
- Cool on a wire rack.
- Store in an airtight container.