Description
This Cheesy Pesto Pull Apart Bread is a delightful homemade bread layered with sharp cheddar, Monterey Jack cheese, and flavorful basil pesto. Perfect for sharing at game nights or parties, this pull apart bread offers a delicious blend of cheesy goodness and aromatic pesto inside a soft, warm bread.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1½ Tbsp granulated sugar
- 1 tsp salt
- ¾ cup + 2 Tbsp whole milk, warm
- 1 large egg yolk
- 5 Tbsp unsalted butter, softened
Filling
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese
- 1 cup shredded Cabot Monterey Jack Cheese
- 4 Tbsp unsalted butter, melted
- ½ cup prepared pesto
Instructions
- Prepare the dough: In a large mixing bowl, combine the warm milk, active dry yeast, and sugar. Let it sit until the mixture becomes frothy, about 5 to 10 minutes. Then add the egg yolk, softened butter, salt, and gradually add the flour. Mix until a soft dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the dough: Once risen, punch down the dough and roll it into a rectangle approximately 12x18 inches. Spread the pesto evenly over the dough, then sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top.
- Cut and stack the dough: Using a sharp knife, cut the dough into strips about 3 inches wide. Stack the strips on top of each other, then cut into 3-inch wide pieces to form individual layers.
- Arrange in loaf pan: Grease a loaf pan. Place the stacked dough pieces vertically into the loaf pan, creating layers with the cheese and pesto filling visible.
- Second rise: Cover the loaf pan with a clean towel and let the dough rise again for 30 to 45 minutes until puffed up.
- Prepare for baking: Preheat your oven to 350°F (175°C). Brush the top of the dough with the melted butter to create a golden crust.
- Bake the bread: Bake the bread for 25 minutes or until the top is golden brown and the cheese is melted and bubbly.
- Cool and serve: Remove the bread from the oven and allow it to cool slightly in the pan before pulling apart the layers to serve warm.
Notes
- Use warm milk to activate the yeast properly but avoid overheating to prevent killing the yeast.
- Feel free to substitute the pesto with your favorite flavored spread or herb mixture.
- For a vegetarian diet, ensure your cheeses do not contain animal rennet.
- Store leftovers wrapped tightly at room temperature and consume within 2 days for best freshness.
- This bread can also be reheated in the oven at 300°F for 10 minutes to regain its softness and melty cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 243 kcal
- Sugar: 2 g
- Sodium: 313 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 44 mg
