We all remember this decadent sweet Chocolate Cinnamon Sugar Pull Apart Bread yes? Well, I gave it a savory spin and turned it into Cheesy Pesto Pull Apart Bread!
Truth be told, I’ve been wanting to do this Cheesy Pesto Pull Apart Bread recipe for YEARS. It’s been on my to-do list and for some reason kept getting pushed. But now that I’ve been on maternity leave for a few weeks and had time during Poppy’s naps to crank out some yeasted dough… WE DID IT! And let me tell you, it’s perfection.
Layers upon layers of a very easy yeasted dough recipe that gets slathered with everyones fav basil vinaigrette and some cheese and then baked to pull apart perfection. OMG you guys – it’s lovely. A great weekend treat to make and then enjoy while watching a game or just hanging at home! Do it this weekend, and trust me, you wont be disappointed!
If you need to store it, and don’t demolish it in one sitting, just store in the fridge in an air tight container for up to a week. And re-heat in the microwave for a few second before eating for peak flavor!
It’s fantastic dipped in extra basil vinaigrette or in a marinara sauce!! Just saying. And makes the perfect weekend snack!
Cheesy Basil Pull Apart Bread
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 2 ounces unsalted butter
- 1/3 cup whole milk
- 1/4 cup water
For the Basil Filling:
- 1 shallot, roughly chopped
- 3 cups packed fresh basil
- 1/2 cup shredded parmesan cheese
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- In a large mixing bowl whisk together 2 cups of flour, sugar, yeast, and salt. Set aside
- Whisk together the eggs in another small bowl and set aside.
- In a small saucepan over medium heat, heat the butter and milk until melted. Remove from the heat and add water. Let mixture stand for a minute or two, or until the mixture reaches 115 to 125 degrees F
- Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir until fully incorporated. Add the remaining flour and continue to stir for about 2 minutes. The mixture will be sticky.
- Place the dough in a large, greased bowl. Cover with plastic wrap and allow to rest in a slightly warm area until doubled in size, about 1 hour.
- While the dough rises, grease a 9×5 inch loaf pan and set aside. Combine all the ingredients for the basil filling in a blender and blend until smooth. Set aside.
- Once the dough has risen, add about 2 tablespoons of flour into the dough and knead it until it's deflated. Cover with a clean kitchen towel and let rest for 5 minutes.
- On a lightly floured work surface, use a rolling pin to roll the dough out to about 12-inches x 20-inches. Use a pastry brush to brush the basil vin across the dough.
- Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into four equal slices once again. You’ll have six stacks of 4 squares. Stack all the squares on top of each other and set into the prepared loaf pan. Place a kitchen towel over the loaf pan and place it in a warm area for 30 to 45 minutes until almost doubled in size.
- Preheat your oven to 350 degrees F. Place the loaf pan into the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. Allow the loaf to rest for about 20 minutes and then run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm with extra basil vinaigrette brushed on top if needed