Cheesy Braided Pesto Bread (Printable version)
Golden buttery braided loaf stuffed with gooey cheese and aromatic basil pesto, perfect for sharing.
# What you need:
→ Dough
01 - 3 cups all-purpose flour
02 - 2 ¼ 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 - 1 ½ cups shredded mozzarella cheese
09 - ½ cup grated parmesan cheese
→ Topping
10 - 1 egg, beaten
11 - 1 tablespoon melted butter
12 - Extra grated parmesan and chopped fresh basil (optional)
# How To:
01 - In a large mixing bowl, combine the warm water, sugar, and instant dry yeast. Let the mixture stand for 5 minutes until it becomes foamy and activates.
02 - Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough begins to come together.
03 - Turn the dough out onto a floured surface and knead for 7 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise for 1 hour until doubled in size.
04 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - Punch down the risen dough and roll it out on a floured surface into a 12 x 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 uniformly over the pesto layer.
06 - Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log in half lengthwise. With the cut sides facing upward, twist and braid the two halves together, pinching the ends firmly to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the entire surface generously with the beaten egg for a golden finish.
08 - Bake in the preheated oven for 28 to 32 minutes until the crust is deep golden and the cheese is bubbling and melted.
09 - Remove the loaf from the oven and immediately brush with melted butter. Garnish with additional parmesan and chopped fresh basil if desired. Allow the bread to cool for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The braided shape turns a simple filled bread into something that earns gasps every single time you set it on the table.
- Store bought pesto and a straightforward yeast dough mean you get bakery level results without any professional training or fancy equipment.
- It reheats beautifully the next day, which means you can make it ahead and still enjoy leftovers with a bowl of soup for lunch.
02 -
- Do not rush the rise because underproofed dough will tear when you try to braid it and the final texture will be dense instead of pillowy.
- When cutting the log in half, use a gentle sawing motion rather than pressing straight down so the layers stay visible and intact.
- Transfer the braid to the baking sheet before it gets too soft because once the cheese starts warming against the counter it becomes nearly impossible to move without losing its shape.
03 -
- Dust your knife with flour before cutting the log in half lengthwise because it prevents the blade from dragging through the sticky cheese and tearing the beautiful spiral layers you just created.
- The braid does not need to look perfect because it puffs and merges during baking, so relax and enjoy the process rather than obsessing over symmetry.