Pesto Bread Recipe

Side view of a board os sliced pesto bread.

5 from 1 vote

This delectable Pesto Bread brings together a flavorful blend of enriched dough and mouthwatering basil pesto sauce. Follow my detailed guide to skillfully weave the sauce into the dough and achieve a perfectly baked masterpiece!

Course Bread

Cuisine American

Keyword braided pesto bread, pesto bread

Prep Time 30

Cook Time 40

Rise Time 2

Total Time 3 10

Servings slices

Calories 240kcal

Author Sue Ringsdorf

Ingredients

For the dough:

1 Tablespoon yeast
1/4 cup granulated sugar (50 grams)
1 ⅔ cup 2% milk (374 grams) - slightly warmed
1/4 cup extra-virgin olive oil (54 grams)
2 large eggs
5 cups bread flour (600 grams) - or to right consistency
2 teaspoons kosher salt

For the pesto sauce:

4 cups fresh basil leaves
1 cup grated parmesan cheese
1/2 cup toasted pine nuts
3 cloves garlic
1 cup extra-virgin olive oil
kosher salt and freshly ground black pepper - to taste

Instructions

Make homemade basil pesto sauce. In a food processor, combine fresh basil leaves, toasted pine nuts, freshly shredded parmesan cheese, and fresh garlic. Pulse until well combined.
Then start food processor and drizzle in the extra-virgin olive oil until you get your desired consistency.
4 cups fresh basil leaves, 1 cup grated parmesan cheese, 1/2 cup toasted pine nuts, 3 cloves garlic, 1 cup extra-virgin olive oil, kosher salt and freshly ground black pepper
Make dough. Combine yeast, sugar, and warm milk in the bowl of a stand mixer. Stir with a spatula and let the yeast mixture sit for about 15 minutes or until the yeast is activated. (You will see it bubble and foam.)
Then add the olive oil, eggs, and salt – and mix well. Attach a dough hook attachment and add four cups of bread flour. Run mixer on medium speed until flour is well absorbed, pausing the mixer occasionally to scrape down the sides of the bowl with a spatula.
Then gradually add the remaining flour until you get your desired consistency. You may need a little less or more flour than listed.
1 Tablespoon yeast, 1/4 cup granulated sugar (50 grams), 1 ⅔ cup 2% milk (374 grams), 1/4 cup extra-virgin olive oil (54 grams), 2 large eggs, 2 teaspoons kosher salt, 5 cups bread flour (600 grams)
Let dough rise. When dough is well-mixed and slightly tacky, transfer the dough to a large greased bowl. Punch the dough down, pulling the outsides of the dough into the center and forming it into a smooth ball. Cover with a clean towel (or plastic wrap) and let the dough sit in a warm place in your kitchen – until dough almost doubles in size, about one hour.
Press dough into a rectangle. Grease a large mat with oil. Transfer half of the dough to the mat and form into a large rectangle.
Add pesto sauce. Spread half of the pesto sauce on top of the rectangle, smoothing it to all sides while leaving about 1/2 inch on the edges.
Roll into a log. Use your hands to roll up the rectangle into a long log.
Cut dough. Use kitchen shears to cut the log in half lengthwise, leaving about an inch at the top.
Braid dough. Take both cut sides of the log and twist it into a braid. It might look messy but that’s ok.
Place braided dough in pan. Carefully transfer the braided dough into an oiled bread pan. Repeat with remaining dough.
Place braided dough in pan. Carefully transfer the braided dough into an oiled bread pan. Repeat with remaining dough.
Bake bread. Bake bread in a 375-degree preheated oven for about 40 minutes or until done and golden brown.
Cool. Let the bread rest in pans for about 5 minutes, and then transfer them to a wire rack to cool completely. Let the bread fully cool at room temperature before slicing.

Notes

STORE leftover bread in an airtight container or a plastic storage bag.

Nutrition