Cheesy Braided Pesto Bread (Printable)
A golden braided loaf stuffed with pesto, mozzarella, and parmesan. Stunning and delicious.
# What You’ll Need:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 2 ¼ 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 (100°F)
→ Filling
07 - ½ cup basil pesto
08 - 1 ½ cups shredded mozzarella cheese
09 - ½ cup grated Parmesan cheese
→ Topping
10 - 1 large egg, beaten
11 - 1 tbsp unsalted butter, melted
12 - Extra grated Parmesan cheese (optional)
13 - Fresh basil, chopped (optional)
# Directions:
01 - In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let rest for 5 minutes until the mixture becomes foamy and fragrant.
02 - Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough begins to form. Turn out onto a floured surface and knead for 7–10 minutes until the dough is smooth, elastic, and springs back when pressed.
03 - Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
04 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - 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 small border around the edges. Sprinkle the mozzarella and Parmesan cheeses in an even layer over the pesto.
06 - Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife, cut the log in half lengthwise. 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 surface generously with the beaten egg for a golden, glossy finish.
08 - Bake for 28–32 minutes until the crust is deep golden brown and the cheese is bubbling and melted throughout.
09 - Remove from the oven and immediately brush with melted butter. Sprinkle with additional Parmesan and chopped fresh basil if desired. Allow to cool for 10 minutes before slicing into portions.
# Expert Suggestions:
01 -
- The braided shape looks like it came from a bakery but the technique is surprisingly forgiving and actually fun.
- That moment when you pull it apart and cheese stretches in long strings is pure, shareable joy.
02 -
- If your kitchen is cold, the dough may need closer to 90 minutes to double in size, so be patient and trust your eyes over the clock.
- Do not skip the resting period after baking because slicing too early causes the cheese to run out and the interior to become gummy.
03 -
- When cutting the log in half, use a gentle sawing motion rather than pressing down hard so you do not squash the beautiful spiral inside.
- Dusting your knife with a little flour between cuts prevents the cheese and pesto from sticking and dragging.