Savory Braided Pesto Bread Recipe from Scratch
This savory braided pesto bread recipe is made from scratch. Light and fluffy, this homemade bread is braided with bright green basil pesto for a tasty, beautiful side dish.
Ingredients
- 1 ¼ cup warm water approximately 105-110˚
- 2 ¼ teaspoons dry active yeast
- 2 Tablespoons granulated sugar
- 1 Tablespoons olive oil plus extra for greasing the bowl
- 3 ½ cups bread flour or all purpose flour
- 1 ½ teaspoons kosher salt
- ½ cup basil pesto homemade or store bought
Instructions
- Combine the warm water, yeast and sugar in a large mixing bowl or stand mixer. Allow the yeast mixture to sit for 5 minutes to activate.
- Add the olive oil, flour, and salt and mix with a spoon or on medium speed until the dough starts to form a ball.
- Turn dough out onto a floured surface and knead until a smooth ball is formed. If using a stand mixer, continue to mix on medium speed until the dough is smooth and elastic. The dough should spring back when a finger is pressed into it.
- Lightly drizzle a clean bowl with olive oil. Add the dough, rolling it around so it's coated completely. Cover with a tea towel or plastic wrap and let sit in a warm spot until doubled in size, approximately 1 hour.
- Punch down the dough and turn it out onto a lightly floured surface.
- Starting on the long side of the rectangle, roll the dough up tightly into a large roll, pulling the dough up and in to create a tight roll.
- Use a bench scraper or sharp knife to cut the roll in half down the middle into two long ropes.
- Pinch the two pieces of dough together at the top to secure them, then twist the two ropes of dough all the way down, pinching at the end to secure.
- Take the bottom of the twist and bring it up to the top to form a U shape. Twist the two sides of the U together to form a larger braid, tucking the ends under to secure.
- Preheat the oven to 350° and place the braided loaf on a sheet pan lined with parchment paper. Cover the dough with a clean towel or plastic wrap and let it rise for a second time till doubled in size, about 30-45 minutes.
- Once the bread has risen for the second time, remove the towel and bake in the preheated oven for 20-25 minutes until golden brown.
- Remove the bread from the oven and allow to cool for 10 minutes before slicing and serving.
Notes
Dough recipe has been adapted from Easy Homemade French Bread by Six Sisters.
- Dough - Bread flour will give the best texture to the dough. All-purpose flour can be used as a substitute. Either dry active yeast or instant yeast can be used. Dry active yeast needs to sit in the water with the sugar to activate, whereas instant yeast can just be mixed right into the other ingredients.
- Tomato - Add ¼ cup of chopped sundried tomatoes to the pesto or substitute with sundried tomato pesto.
- Cheesy - Sprinkle ½ cup of mozzarella cheese and ½ cup of parmesan cheese over the pesto on the dough.
- Pan - Place the braided dough in a greased loaf pan before the second rise and follow the remaining directions for rising and baking.
- Storage - Store the cooled loaf in an airtight bag or container at room temperature for 2-3 days. To freeze, wrap tightly in plastic wrap and store in an airtight bag or container for up to two months.
Nutrition
Serving: 1sliceCalories: 238kcalCarbohydrates: 38gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 469mgPotassium: 73mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 1mgCalcium: 28mgIron: 2mg
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