Cheesy Braided Pesto Bread (Printer-friendly)
A golden braided loaf filled with melted cheese and aromatic basil pesto, perfect for sharing.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 2¼ teaspoons instant dry yeast
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 2 tablespoons olive oil
06 - 1 cup warm water (100°F)
→ Filling
07 - ½ cup basil pesto
08 - 1½ cups shredded mozzarella cheese
09 - ½ cup grated Parmesan cheese
→ Topping
10 - 1 egg, beaten
11 - 1 tablespoon melted butter
12 - Extra Parmesan cheese and chopped fresh basil (optional)
# How to Make It:
01 - In a large mixing bowl, combine the warm water, sugar, and instant dry yeast. Stir gently and let the mixture rest for 5 minutes until it becomes foamy and bubbly on the surface.
02 - Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough begins to come together. Turn the dough out onto a lightly floured surface and knead for 7 to 10 minutes until the dough is smooth, elastic, and springs back when pressed.
03 - Transfer the kneaded dough to a greased bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and set in a warm, draft-free spot for 1 hour until the dough has doubled in bulk.
04 - Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
05 - Punch down the risen dough to release air bubbles. On a floured surface, roll it out into a 12×16-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 filled dough tightly into a log. Using a sharp knife, slice the log in half lengthwise down the center. Arrange the two halves cut-side up and braid them together by crossing one strip over the other, keeping the filling exposed on top. Pinch the ends together firmly to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the surface generously with the beaten egg to promote a rich golden crust during baking.
08 - Bake on the center rack for 28 to 32 minutes until the top is deeply golden and the cheese is visibly bubbling between the braids.
09 - Remove from the oven and immediately brush the hot loaf with melted butter. Sprinkle with additional Parmesan and fresh chopped basil if desired. Allow the bread to cool for 10 minutes before slicing into portions and serving.
# Expert Tips:
01 -
- The braid looks wildly impressive but the technique is surprisingly forgiving once you get the hang of it.
- It doubles as a show stopping appetizer and a lazy dinner when you pair it with soup.
02 -
- Do not rush the rise because underproofed dough will tear when you braid it and the texture will be dense.
- Cutting the log in half feels scary but a sharp confident cut makes the braid cleaner and the cheese stays put better.
03 -
- Wet your knife blade slightly before cutting the log in half to get a cleaner slice through the cheese.
- If your kitchen is cold turn your oven on for one minute then shut it off and use the gentle warmth as a proofing spot.