We've all heard of garlic bread. But pesto bread? That takes savory bread to a whole other level. Homemade bread filled with thick bands of homemade pesto is paired with a grated parmesan and garlic powder topping to pull all the flavors together. If you want to just eat this show-stopper for dinner, we won't tell.
Level
Intermediate
Prep Time
1 hour 35 minutes
Cook Time
40-45 minutes
Serves
12
Cook it With Our
Directions
Pesto:
- Pulse pine nuts, parmesan cheese, garlic, salt, and basil in a food processor until combined, 1 minute.
- With the food processor on, slowly add olive oil until the pesto becomes smooth, about 1 minute.
Bread:
- Mix water and milk and heat to lukewarm. Stir in the yeast and let sit while you sift the dry ingredients.
- Sift together the flour, sugar and salt.
- Add the milk mixture to the bowl of a stand mixer and turn to medium-high speed with the dough hook. Add the butter and the dry ingredients ½ cup at a time until and mix until the dough comes together. Lower speed to medium and knead for 3-5 minutes.
- Transfer dough to a lightly greased bowl and cover with plastic wrap and let rise for 45 minutes.
- Roll dough out onto a lightly greased countertop to a 10 x 20-inch rectangle.
- Spread ¾ cup pesto onto the dough, leaving about ½ inch boarder. Roll the dough into a 10-inch log and pinch the seam closed. Scrunch the log down a bit to fit in your loaf pan and place the dough seam-side down.
- Cover tightly with plastic wrap and let rise again for 30 minutes.
- Mix topping ingredients together and preheat oven to 350 degrees F.
- Remove plastic wrap and sprinkle the topping on the loaf. Bake for 40-45 minutes.
- Remove from oven and let cool 5 minutes before turning out onto a cooling rack. Allow the loaf to cool before slicing.
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