There are those infrequent moments when hunger strikes and I don’t crave something with sugar, chocolate or candy; but something savory instead.
I had one of those moments this weekend. I wanted something cheesy and doughy – two adjectives that are also high on my food-preference list.
We were also meeting a few friends at a brewery on Saturday, so savory snacks tend to complement the yeasty, hoppy and earthy flavors of beer. As a vehicle to absorb the alcohol, I decided to bake and bring a deliciously salty, cheesy, herby braided pesto bread.
The beautiful deep green pesto spread screams springtime with the fresh aromatics of basil and garlic. And the combination of the mozzarella and parmesan cheeses adds an addictive salty, smooth element to the bread.
I baked the bread off shortly before we were due to arrive at the brewery so it would still be soft and airy while we snacked and sipped our beers (although I had some cold the next day and it was still delicious!).
This kind of recipe is perfect as a gift for a host or if you’re having a few friends over for drinks and want your house to smell delicious before they arrive. Or, if your sweet tooth just isn’t cooperating and you’re craving something different!
Braided Pesto Bread
LOAF:
1 1/4 cups water
2 1/4 tsp active dry yeast
1 tsp granulated sugar
2 1/2 cups all-purpose flour
1 tsp salt
3 Tbsp Parmesan cheese
PESTO
2 cups packed, fresh basil
2 cloves garlic
1/2 cup Parmesan cheese
3-4 Tbsp olive oil
3/4 cup - 1 cup shredded Mozzarella cheese
1.) Heat water to 115℉. Dissolve yeast and sugar in warm water. Allow yeast to proof.
2.) To the bowl of a standard mixer fitted with a dough attachment, add flour, salt and 3 Tbsp Parmesan cheese. With mixer running on low, slowly add yeast mixture. Increase speed to medium high, mixing until dough comes together in a clean ball. Shape dough into smooth ball, transfer to a large, lightly greased bowl. Cover and allow to rise for one hour or until doubled in size
3.) Meanwhile, prepare the pesto sauce in a food processor. Blend together basil and garlic. Add the remainder of the Parmesan cheese, blending quickly. With lid on and food processor running low, slowly drizzle in the olive oil.
4.) On a clean, floured surface, roll out the risen dough into a 10 x 20 inch rectangle. Spread the pesto sauce out to a 1/2 inch from the edges. Sprinkle light layer of shredded mozzarella cheese on top of the pesto.
5.) Starting at one of the shorter sides, tightly roll up the dough, pinching the edges as you go. Using a sharp knife, carefully cut the rolled dough in half length-wise. Braid the dough. Carefully transfer the braided dough to a lightly greased 10-inch loaf pan. Sprinkle with additional Parmesan and mozzarella cheese, if desired. Cover and allow to rise for an additional 30 minutes.
6.) Preheat oven to 350℉. Bake for 40 minutes or until the internal temperature reaches 190℉
