Swirled Pesto and Parmesan Cheese Baked in a delicious Cheesy Pesto Bread.
Calling all pesto lovers! You’ve got to try this Cheesy Pest Bread! If you love pesto then I’m sure you already use pesto with pasta and on pizza and probably as a sandwich spread, but how about baked right into a crusty loaf of bread?
I’ve been eating this bread alongside salads, with pasta topped with marinara sauce and as a savory treat all by itself.
This bread is rolled out like a sweet roll and filled with pesto and parmesan cheese. It’s then rolled into a log, shaped into an “S” and sliced across the top so all the deliciousness is exposed while it’s baking. Not only is this Cheesy Pesto Bread delicious, it’s also gorgeous.
As the bread rises, the slit begins to open a bit wider.
Just before baking it gets brushed with olive oil and sprinkled with more cheese.
If you made this delicious bread, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram @beyondthechickencoop.
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Homemade bread filled with pesto and Parmesan cheese.
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 1/4 teaspoon yeast
- 1 egg
- 1 teaspoon salt
- 1/4 cup olive oil
- 3 cups flour
- 1/2 cup pesto
- 1/3 cup Parmesan Cheese shredded
- 2 Tablespoons olive oil
- 2 Tablespoons Parmesan Cheese
In a large bowl for a stand mixer, add milk, water and yeast. Stir lightly and let stand for 5 minutes until bubbly.
Add egg, salt, olive oil and 1 cup of flour. Mix.
Add remaining flour one cup at a time, mixing between each addition.
Knead dough in machine for 5 minutes or by hand for 10 minutes.
Place in a large bowl that has been lightly greased with olive oil. Cover and let rise until doubled, about 1 hour.
Gently deflate dough and divide into two.
Roll out first piece into a long rectangle, approximately 6 X 18"
Add 1/4 cup of the pesto and half the parmesan cheese.
Roll dough together to form a long log. Place seam side down on a baking sheet lined with parchment paper or directly on the baking sheet lightly greased with olive oil.
Form bread into an "S" tucking ends into the log.
Gently slice through the top of the bread with a sharp knife. You want to slice through about a 1/4 of an inch.
Repeat with second piece of dough.
Cover and let rise for about 30 minutes.
Just before baking, brush olive oil on the dough and sprinkle on parmesan cheese.
Bake in a preheated 350 degree oven for 30 minutes.
The inspiration for this bread came from King Arthur Flour,