Cheesy Braided Pesto Bread (Printable)
A golden braided loaf filled with melted cheese and fragrant basil pesto, ideal for sharing.
# What You'll Need:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 2¼ teaspoons (7 g) instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1 teaspoon kosher salt
05 - 2 tablespoons extra-virgin olive oil
06 - 1 cup (240 ml) warm water (100°F)
→ Filling
07 - ½ cup (120 g) basil pesto, store-bought or homemade
08 - 1½ cups (170 g) shredded mozzarella cheese
09 - ½ cup (50 g) grated Parmesan cheese
→ Topping
10 - 1 large egg, beaten (for egg wash)
11 - 1 tablespoon unsalted butter, melted
12 - Extra grated Parmesan and chopped fresh basil (optional)
# Steps:
01 - In a large mixing bowl, combine the warm water (100°F), 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 activated yeast mixture. Stir until a sticky dough comes together.
03 - Turn the dough out onto a lightly floured surface and knead for 7 to 10 minutes until it becomes smooth, elastic, and springs back when pressed.
04 - Place the kneaded dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 hour until doubled in size.
05 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
06 - Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle. Spread the basil pesto evenly across the surface, leaving a ½-inch border around the edges. Sprinkle the shredded mozzarella and grated Parmesan uniformly over the pesto layer.
07 - Tightly roll the dough up from the long edge into a log. Using a sharp knife, slice the log lengthwise down the middle to create two halves. With the cut sides facing upward, braid the two halves together by crossing them over each other, then pinch and seal the ends.
08 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the surface evenly with the beaten egg wash. Bake for 28 to 32 minutes until the crust is deep golden and the cheese is bubbling.
09 - Remove from the oven and immediately brush with melted butter. Garnish with extra Parmesan and fresh basil if desired. Allow the loaf to cool for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The braid looks wildly impressive but the technique is surprisingly forgiving once you get the hang of it.
- It turns basic pantry ingredients into something that disappears within minutes at any gathering.
02 -
- If your kitchen is cold the dough may take closer to 90 minutes to double, so be patient and do not rush it or the texture will be dense.
- Do not skip the parchment paper because melted cheese will glue itself to the baking sheet with surprising determination.
03 -
- Let the pesto come to room temperature before spreading so it glides on smoothly instead of tearing the dough.
- Watch the bread closely in the last five minutes of baking because the line between perfectly golden and overbrowned is surprisingly thin.