Description
This Cheesy Pesto Pull Apart Bread is a deliciously soft, freshly baked bread layered with sharp cheddar, Monterey Jack cheese, and fragrant basil pesto. Ideal for sharing at tailgates, game nights, or as a flavorful side, this pull-apart bread combines savory cheese and herbaceous pesto within a fluffy homemade dough, making every bite irresistible.
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
Fillings
- 1 cup shredded Cabot Seriously Sharp Cheddar Cheese
- 1 cup shredded Cabot Monterey Jack Cheese
- 4 Tbsp unsalted butter, melted
- ½ cup prepared basil pesto
Instructions
- Activate the yeast. In a small bowl, dissolve the active dry yeast and granulated sugar in the warm milk. Let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough. In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture, egg yolk, and softened butter. Mix until a sticky dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- First rise. Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour and 15 minutes or until it doubles in size.
- Prepare the bread base. Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle approximately 12x18 inches in size.
- Layer the fillings. Brush the melted butter evenly over the dough. Spread the prepared basil pesto over the buttered surface. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Shape the loaf. Starting with the long side, roll the dough tightly into a log. Cut the roll into 8 equal slices. Arrange the slices cut side up in a greased loaf pan or a round cake pan, with the cut sides facing upward, slightly apart so they can pull apart after baking.
- Second rise. Cover the pan and let the dough 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 on top and cooked through.
- Cool and serve. Remove the bread from the oven and let it cool for 10 minutes before serving. Pull apart the pieces and enjoy warm.
Notes
- Use warm milk (not hot) to properly activate the yeast without killing it.
- Substitute pesto with sun-dried tomato spread for a different flavor twist.
- For a crispier crust, brush the top with a little extra melted butter after baking.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
- This bread pairs wonderfully with a cup of soup or a fresh salad for a hearty meal.
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
