A little taste of summer all year long…this incredibly beautiful loaf of bread has pesto in the dough, then is braided and stuffed with even more pesto and plenty of cheese. Perfect for serving with a pasta supper, using for sandwiches, or just all by it’s lonesome with a nice glass of wine. You won’t believe how easy it is to make this!
Really….just whip together a simple bread dough – but with the secret ingredient of pesto mixed inside. Let it rest, and while it’s rising, mix together yet another secret flavor bomb – more pesto, plus grated parmesan and asiago cheeses.
When the dough has finished rising, you roll him out, spread on the pesto & cheese filling, and roll it up just like a jelly roll. Slice it right down the middle and form into an ‘S’ shape. Aren’t you so smart? Into the oven it goes, and out comes pesto perfection.
This bread is delicious served alongside of pasta, and just as good made into sandwiches. I have also been known to pour a glass of wine and chow it down all by itself. ….But now it’s all yours, so you can eat it any way you please.
Thanks to Tricia for this delicious and easy treasure. And thanks to all of you for reading the blog today – we really appreciate it. xoxoxox
- FOR THE DOUGH
- 3 cups bread flour
- 2 teaspoons yeast
- 1¼ teaspoons salt
- 1 large egg
- ½ cup lukewarm milk
- ⅓ cup lukewarm water
- 2 tablespoons olive oil
- 4 tablespoons pesto
- FOR THE FILLING
- ½ cup shredded asiago cheese
- ½ cup shredded parmesan (or substitute both cheeses with one cup of any white cheese blend)
- 4 tablespoons pesto
- To make the dough: Combine all of the dough ingredients in a bowl or stand mixer with dough hook, and mix or knead for until dough springs back when pinched (approximately 4 minutes using a stand mixer). The dough should be soft and it will stick a bit to the dough hook and bottom of the bowl if you're using a stand mixer.
- Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, or until it's doubled in size.
- Gently deflate the dough. Flatten and pat it into a 22" x 9” rectangle. Spread with the pesto and top with cheese.
- Starting with the long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
- Using kitchen shears or a sharp knife, start ½" from one end and cut the log lengthwise down the center about 1" deep, to within ½" of the other end.
- Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8 & pinch the ends together to seal.
- Cover and let rise in a warm place until double, approximately 60 minutes.
- While the loaf is rising, preheat the oven to 350°F.
- Uncover the bread, and bake it for 40 to 45 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
- Remove the bread from the oven, and transfer it to a rack to cool.