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Braided Pesto Bread

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!
Servings: 10
Author: Baked by Rachel

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.

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.