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Braided Pesto Bread Recipe

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3.9 from 29 reviews

This Braided Pesto Bread combines a flavorful homemade basil pesto with a soft, aromatic bread dough braided into a stunning loaf. The combination of fresh basil, garlic, Parmesan cheese, and olive oil creates a rich pesto spread inside a tender, golden crust perfect for any meal or snack. This recipe requires yeast proofing, dough rising, and baking to achieve the perfect texture and taste.

  • Total Time: 2 hours 20 minutes
  • Yield: 10 servings

Ingredients

Dough Ingredients

  • 1 1/4 cups water
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon fine sea salt
  • 3 tablespoons Parmesan cheese

Pesto Ingredients

  • 2 cups packed fresh basil
  • 2 cloves garlic
  • 1/2 cup Parmesan cheese
  • 3-4 tablespoons olive oil

Instructions

  1. Proof the Yeast: Heat the water to 115°F and dissolve the active dry yeast and sugar in it. Allow the mixture to sit until the yeast proofs, becoming foamy and active.
  2. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, white whole wheat flour, salt, and Parmesan cheese. With the mixer running on low, slowly pour the yeast mixture into the flour. Increase the mixer speed to medium-high and knead the dough until it forms a smooth, clean ball.
  3. First Rise: Shape the dough into a smooth ball and place it in a lightly greased large bowl. Cover the bowl and allow the dough to rise for about one hour, or until it has doubled in size.
  4. Prepare Pesto Sauce: While the dough rises, combine fresh basil and garlic in a food processor and blend until finely chopped. Add the Parmesan cheese and pulse briefly. With the processor running on low speed, slowly drizzle in 3 to 4 tablespoons of olive oil until the pesto is smooth and emulsified.
  5. Shape the Bread: Roll the dough out on a silicone mat into a 10 by 20-inch rectangle. Spread the prepared pesto evenly over the dough, leaving a 1/2-inch margin around the edges. Starting from one short side, tightly roll the dough into a log, pinching edges as you roll to seal.
  6. Braid the Dough: Using a sharp knife, slice the rolled dough lengthwise from end to end. Carefully braid the two halves together, maintaining the cut sides facing up to display the filling.
  7. Second Rise: Transfer the braided dough to a lightly greased 10-inch loaf pan. Sprinkle the top with additional Parmesan cheese. Lightly cover and allow the dough to rise for an additional 30 minutes until puffed.
  8. Bake the Bread: Preheat the oven to 350°F. Bake the loaf for approximately 40 minutes or until it reaches an internal temperature of 190°F and is golden brown on top.
  9. Cool and Store: Remove the bread from the oven and cool it on a wire rack. Once cooled, store in an airtight container to maintain freshness.

Notes

  • Ensure the water temperature for proofing yeast is around 115°F to activate the yeast properly without killing it.
  • The pesto can be adjusted in consistency by adding more or less olive oil according to preference.
  • If you do not have a stand mixer, knead the dough by hand until smooth and elastic, about 8-10 minutes.
  • Allowing the bread to rise fully before and after braiding helps develop a tender texture and good volume.
  • Use a sharp serrated knife for slicing the dough to prevent tearing.
  • Letting the bread cool completely before slicing ensures cleaner cuts and better crumb structure.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/braided-pesto-bread-recipe/