Description
Cheesy Pesto Pull Apart Bread is a delightful freshly baked bread layered with sharp cheddar and Monterey Jack cheeses combined with flavorful basil pesto. This pull-apart bread makes a perfect appetizer or snack for tailgating, game nights, or any casual get-together.
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, sugar, and active dry yeast. Allow it to sit for about 5 minutes until the mixture is frothy, indicating that the yeast is activated.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour and salt.
- Combine wet and dry ingredients: Add the egg yolk and softened unsalted butter to the yeast mixture. Gradually add the flour mixture while stirring until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape and fill the bread: Punch down the dough and roll it out into a rectangle about 12x16 inches. Brush the melted butter over the dough surface, spread the pesto evenly on top, then sprinkle both shredded cheeses over the pesto layer.
- Cut and stack: Using a sharp knife or pizza cutter, cut the dough lengthwise into strips about 2 inches wide. Stack the strips on top of each other carefully and then stack the strips vertically into a greased loaf pan or shape them into a round on a baking sheet for pull-apart effect.
- Second rise: Cover the shaped dough and let it rise again for about 30 minutes until puffy.
- Bake the bread: Preheat the oven to 350°F (175°C). Bake the bread for 25 minutes or until golden brown and cooked through.
- Cool and serve: Remove from oven and allow the bread to cool slightly before serving. Pull apart the pieces and enjoy warm.
Notes
- Use freshly grated cheese for best melting and flavor results.
- Make sure the milk is warm to activate yeast properly but not hot enough to kill it.
- You can substitute prepared pesto with homemade basil pesto for a fresher taste.
- For a crispier crust, brush the top of the bread with butter immediately after baking.
- Store leftovers in an airtight container; reheat to refresh the bread before serving.
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
