Description
This Cheesy Pesto Pull Apart Bread is a deliciously soft and flavorful bread layered with sharp cheddar, Monterey Jack cheeses, and aromatic basil pesto. Perfect for sharing during game nights or as an appetizer, this pull-apart bread combines the richness of cheeses with the fresh flavors of pesto in a soft, warm bread ideal for dipping and tearing apart.
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
- Activate the yeast: In a small bowl, combine warm whole milk with granulated sugar and active dry yeast. Let it sit for about 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture, egg yolk, and softened butter. Mix until a dough forms, then knead on a floured surface for about 8 to 10 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the filling: While the dough is rising, shred the Cheddar and Monterey Jack cheeses and set aside. Melt the unsalted butter for brushing and have the pesto ready.
- Shape the dough: After the dough has risen, punch it down and roll it out into a large rectangle about 12 by 18 inches on a floured surface.
- Layer the flavors: Brush the melted butter evenly over the dough. Spread the prepared pesto over the buttered surface, then sprinkle the shredded cheeses evenly on top.
- Cut and stack: Cut the dough into about 8 strips lengthwise. Stack the strips on top of each other carefully, then cut this stack into about 8 smaller stacks, creating pull-apart pieces.
- Arrange in pan: Grease a loaf pan or round baking dish and place the dough stacks standing up and close together inside, filling the pan.
- Second rise: Cover the pan with a towel or plastic wrap and let the dough rise again for 30 to 40 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 from oven, let the bread cool slightly for about 10 minutes, then serve warm by pulling apart the cheesy slices.
Notes
- For a vegetarian option, ensure the pesto used does not contain animal rennet or anchovies.
- Use room temperature butter for easier mixing and better dough consistency.
- If you prefer, substitute whole milk with 2% milk; avoid skim milk for best dough texture.
- The bread is best enjoyed fresh but can be reheated wrapped in foil at 300°F for 10 minutes.
- Feel free to add chopped fresh basil or garlic to the pesto for extra flavor.
- You can substitute Cabot cheeses with any sharp cheddar and Monterey Jack cheeses available locally.
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
