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{Recipe} Pesto Pull-Apart Bread

Published: March 17, 2013 | Last updated: August 19, 2022 5 Comments

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Pesto Pull-Apart Bread Pesto Pull-Apart Bread

This blog is slowly becoming all about baking. Funny, but I actually don’t bake that often. It’s less than once a week on average and I cook something different almost every day. The thing is, baked goods are so much easier to photograph. Bread tastes great both warm and room temperature; and sweets actually need to be cooled. Whereas dinners need to be eaten right away. I guess I could setup a shot while dinner is cooking in the oven and do a quick photo session, but it’s usually late and I’m tired. Also, most of the recipes are too quick and easy to warrant a separate blog post, although I did make a wicked lentil-biscuit pot pie that I’d like to share. 

I had two bunches of dill in my fridge a couple of weeks ago. One I bought to make a nice garlic-herb rub for roast leg of lamb, and the other was given to me by my best friend since she couldn’t finish it. I knew right away that the easiest way to use up all the dill would be to make Dill Pesto, but I wasn’t sure what to make with it and then I came across this recipe.

This bread recipe is one of my favourite right now. It looks beautiful and impressive and tastes amazing. 

adapted from The Big Book of Bread

All purpose flour – 3 cups
Dry yeast – 1 1/2 teaspoons
Sugar – 1 tablespoon
Salt – 1 teaspoon
Warm water – 1 1/4 cups
Pest – 3 tablespoons or more
Cheese, grated (I used pecorino) – 1/3 cup or more
Milk to glaze
  • Grease a deep 9-inch round cake pan and set aside.
  • Sift the flour, sugar and yeast into a bowl of electric stand mixer.
  • Mix in enough water to form a soft dough.
  • Add the salt. I always like adding salt once sugar and yeast are combined.
  • Knead the dough with a hook on low speed for about 10 minutes until it’s smooth and does not stick to the sides of the bowl anymore.
  • Shape the dough into a round, place in an oiled bowl, cover with plastic wrap and let rise in a warm place for about an hour until it doubles in size.
  • Punch the dough down on a floured worktop, then roll out to form a 16×11-inch rectangle.
  • Spread the pesto sauce over the dough, then sprinkle with grated cheese.
  • Starting from a long side, roll up the dough tightly like a jelly roll.
  • Cut into 16 even slices, then place the rolls, cut-side up, in a circular pattern in the prepared cake pan.
  • Cover and let rise again for about 30 minutes, or until doubled in size.
  • Preheat the oven to 200C/400F.
  • Brush the spirals with milk, then bake for 30-35 minutes, or until they become  deep golden-brown colour.
  • Pull the rolls apart to serve.
  • They taste great both warm or room temperature.

Pest Pull-Apart Bread

I never measure ingredients for Pesto, so I can’t give a precise recipe, but this is how I make it.

I put herbs (any herbs, dill, parsley, cilantro… I don’t like basil, so I never use it and I don’t buy pesto because of that), garlic, nuts (usually pecans because they are my favourite) and a little bit of oil in a food processor and chop it until it’s very fine. I do not add cheese. I add water to make the consistency a bit more spreadable without adding oil and I add a pinch of salt.

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Filed Under: Appetizer, Bread, Recipe

« {Recipe} Maple-Pecan Biscotti
{Recipe} Cherry Frangipane Tart »

Comments

  1. Jaime says

    January 6, 2019 at 6:17 pm

    I am absolutely blown away with how light and fluffy this dough is. I added feta cheese to the pesto and it is simply wonderful. Fantastic recipe, thank you so much for sharing!

    Reply
    • Julia says

      January 6, 2019 at 7:19 pm

      I am really glad you loved it!

      Reply
  2. Shelley says

    September 16, 2014 at 6:01 pm

    Just passing through to say your photos are amazing!

    Reply
  3. Yii-Huei says

    March 25, 2013 at 7:00 am

    I made these last week, and they were so delicious! I could not stop eating them, because I just loved the texture, and the addition of the pesto was very nice. I switched the flour to bread flour (because I ran out of plain flour) and also made it 1/2 whole wheat.

    Reply
    • Imagelicious says

      March 25, 2013 at 1:51 pm

      Oh, I’m so glad you liked these rolls. I’m sure they turned out even better with Bread Flour. I just did not have any on hand. And the addition of whole wheat is great. Thanks for your feedback!

      Reply

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Hi, I'm Julia and I love cooking simple, easy, and healthy meals. My favourite meal of the day is breakfast so you'll see many pancakes. Cooking and baking shouldn't be complicated, let me show you how.

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