Cheesy Pesto Pull-Apart Bread

Cheesy Pesto bread is such a great compliment to our spaghetti nights, or just to eat! It's so flavorful and cheesy! Here's what you'll need to make one loaf-sized pan:

Photo bySally McKenney

Ingredients:

• 2 teaspoons instant or active dry yeast
• 1 1/2 Tablespoon granulated sugar
• 3/4 cup whole milk, warmed to about 110°F
• 4 Tablespoons unsalted butter, softened to room temperature
• 1 large egg, at room temperature
• 2 and 1/3 cups all-purpose flour (spooned & leveled), plus more as needed*
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil

Filling

• 1/2 cup basil pesto
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/2 cup Monterey Jack cheese

Topping

• 2 Tablespoons unsalted butter, melted
• 1/4 teaspoon garlic powder
• 2 Tablespoons freshly grated or shredded parmesan cheese
• optional for garnish: extra pesto

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook or paddle attachment, combine the yeast and sugar. Whisk in the warm milk, then cover loosely with a clean kitchen towel and let it sit for 5-10 minutes until frothy.

Add the butter, egg, flour, salt, garlic powder, and dried basil to the bowl. Mix on low speed for about 3 minutes until a soft dough forms.

For kneading, continue using the mixer (switching to the dough hook if you started with the paddle) and mix for an additional 5 minutes, or knead by hand on a lightly floured surface for the same amount of time. If the dough becomes too sticky, sprinkle with 1 teaspoon of flour at a time, adding just enough to create a soft, slightly tacky texture. Avoid adding too much flour to keep the dough from becoming dry. After kneading, the dough should still be slightly soft; when poked, it should slowly spring back.

For the first rise, shape the dough into a ball and place it in a greased bowl (using nonstick spray works well). Cover with plastic wrap or aluminum foil, and set it in a warm spot to rise until it doubles in size, about 60-90 minutes.

While the dough is rising, grease a 9x5-inch loaf pan, mix the shredded cheeses in a bowl, and get your pesto ready. Once the dough has risen, punch it down to release the air and place it on a lightly floured work surface. Divide the dough into 12 equal pieces, each about 1/4 cup in size (slightly larger than a golf ball). Using lightly floured hands, flatten each piece into a roughly 4-inch circle. Spread 1-2 teaspoons of pesto over each circle, then top with a heaping tablespoon of the cheese mixture. Fold each circle in half and arrange them in the prepared loaf pan with the rounded sides facing up.

For the second rise, cover with plastic wrap or aluminum foil and let it rise again in a warm place until it looks puffy, about 45 minutes. Avoid over-rising, as this can cause the bread to spill over while baking.

Preheat the oven to 350°F. Bake the bread until it turns golden brown, about 30-40 minutes. If the top begins to brown too quickly, cover it loosely with aluminum foil. Once baked, remove from the oven and let the pan cool on a rack.

To make the topping, combine melted butter and garlic powder, then brush over the warm bread. Sprinkle with parmesan cheese or any leftover cheese mixture, and optionally, add spoonfuls of fresh pesto on top or serve with additional pesto on the side. Let the bread cool in the pan for 10 minutes before removing and serving warm. Enjoy!

To Store Leftovers: Keep covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. The bread's exterior will become a bit hard after the first day; reheat in a 300°F oven for 10-15 minutes to soften or warm it in the microwave.