Pesto Pull-Apart Bread (Print Version)
# Ingredients:
→ Dough
01 -
2 teaspoons instant or active dry yeast
02 -
1 tablespoon granulated sugar
03 -
180 ml whole milk, warmed to 43°C
04 -
43 g unsalted butter, softened to room temperature
05 -
1 large egg, at room temperature
06 -
291 g all-purpose flour, plus more as needed
07 -
1 teaspoon salt
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon dried basil
→ Filling
10 -
125 g basil pesto
11 -
125 g shredded mozzarella cheese
→ Topping
12 -
28 g unsalted butter, melted
13 -
0.25 teaspoon garlic powder
14 -
15 g freshly grated parmesan cheese
15 -
Extra pesto, for garnish (optional)
# Instructions:
01 -
Combine yeast and sugar in a stand mixer bowl. Whisk in warmed milk, cover loosely, and let sit for 5–10 minutes until frothy.
02 -
Add softened butter, egg, flour, salt, garlic powder, and dried basil to the yeast mixture. Mix on low speed for 3 minutes until a soft dough forms.
03 -
Switch to a dough hook and knead on medium for 5 minutes, or knead by hand on a lightly floured surface. Add extra flour sparingly if dough becomes too sticky. Dough should be soft and slightly tacky.
04 -
Shape dough into a ball and transfer to a greased bowl. Cover with plastic wrap or foil. Let rise in a warm spot for 60–90 minutes until doubled in size.
05 -
Grease a 23 × 13 cm loaf pan. If using, prepare homemade or store-bought pesto.
06 -
Punch down risen dough. On a lightly floured surface, divide into 12 equal pieces (about 50 g each). Flatten each by hand into a 10 cm round.
07 -
Spread each dough round with 1–2 teaspoons pesto and top with 1 heaping tablespoon mozzarella cheese. Fold rounds in half and arrange upright, round side up, in the loaf pan.
08 -
Cover the filled pan and let rise in a warm place for 45 minutes until puffy but not spilling over.
09 -
Preheat oven to 177°C. Place pan on lower oven rack and bake for about 50 minutes until golden brown. Tent with foil if browning too quickly. Cool on a wire rack.
10 -
Mix melted butter with garlic powder. Brush over warm bread and sprinkle with parmesan. Garnish with extra pesto if desired.
11 -
Let cool 10 minutes in the pan, then remove and serve warm. Store leftovers at room temperature up to 2 days or refrigerated for up to 1 week.
# Notes:
01 -
If the dough is too sticky during kneading, add flour sparingly to avoid drying it out.
02 -
The windowpane test helps determine if dough is kneaded sufficiently: stretch a small piece until it becomes translucent without tearing.
03 -
For soft texture after day one, reheat bread in a 150°C oven for 10–15 minutes or warm briefly in a microwave.