Cheesy Braided Pesto Bread (Printable)
A golden buttery braided loaf stuffed with basil pesto and melted mozzarella cheese, perfect for sharing.
# What You Need:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 2 1/4 tsp (7 g) instant dry yeast
03 - 1 tsp granulated sugar
04 - 1 tsp kosher salt
05 - 2 tbsp extra-virgin olive oil
06 - 1 cup warm water (about 100°F)
→ Filling
07 - 1/2 cup basil pesto, store-bought or homemade
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Topping
10 - 1 large egg, beaten (for egg wash)
11 - 1 tbsp unsalted butter, melted
12 - Extra grated Parmesan and chopped fresh basil, for garnish (optional)
# How-To:
01 - In a large mixing bowl, combine the warm water, sugar, and yeast. Let the mixture stand for 5 minutes until it becomes foamy and fragrant, confirming the yeast is active.
02 - Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough comes together. Turn 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 - Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Allow to rise in a warm, draft-free spot for 1 hour, or until doubled in volume.
04 - Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
05 - Punch down the risen dough and transfer to a floured surface. Roll out into a 12 by 16-inch rectangle. Spread the basil pesto evenly across the surface, leaving a small border around the edges. Scatter the mozzarella and Parmesan cheeses in an even layer over the pesto.
06 - Starting from one long edge, roll the dough up tightly into a log. Using a sharp knife, slice the log in half lengthwise, keeping the two halves connected at one end. With the cut sides facing up, twist the two halves around each other to form a braid, pinching the ends together to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the entire surface generously with the beaten egg wash. Bake for 28 to 32 minutes until the crust is deep golden brown and the cheese is melted and bubbling.
08 - Remove from the oven and immediately brush the hot crust with melted butter. Garnish with additional Parmesan and chopped fresh basil if desired. Allow the loaf to rest for 10 minutes before slicing into portions.
# Expert Tips:
01 -
- The braiding technique looks impressively complicated but is surprisingly forgiving, even if your strands tear a little.
- Store bought pesto works beautifully, so you can have this ready with minimal effort on a weeknight.
- It doubles as a stunning appetizer and a comforting side that pairs with almost any soup or salad.
02 -
- Do not skip the ten minute rest after baking, because slicing too early means molten cheese everywhere and a structurally compromised loaf.
- If your kitchen is cold, the dough may take closer to 90 minutes to double, so be patient and trust your eyes over the clock.
03 -
- When braiding, work slowly and dont worry about perfection, because the cheese melts into any gaps and creates a beautiful rustic look no matter what.
- Brushing with butter after baking instead of before keeps the crust soft and creates a richer flavor than egg wash alone.