The Best Pull-Apart Pesto Bread

The Best Pull-Apart Pesto Bread

Super soft and fluffy, filled with basil pesto and cheese.

The dough is easy to work by hand! This makes the yummiest snack or appetizer.

Warm up milk, add sugar and yeast and let it foam. Add in flour, egg and salt and mix.

Add in butter, a few cubes at a time and knead until strong and smooth.

This can also be done by hand! Place the dough in a greased bowl and let it rise until doubled.

Once doubled, pull the dough from the bowl onto a floured bench and roll into a 12-inch log.

Cut it into 12 even pieces. Roll each piece out into 4 1/2 inch circle and spread with pesto.

Add a little cheese (parmesan, mozzarella or cheddar)

Fold it in half like a taco, and continue this with the remaining dough.

Stack the dough into a greased 9x5 inch loaf pan with the edges facing up.

Cover it, then put in a warm place and let it double in size.

Once doubled, bake at 356F/180C for 25 minutes until browned. Brush with melted butter.

The bread stores well for up to 2 days in an airtight container, or freeze for up to 3 months.

Swipe up for the full recipe and all the details!