Description
Cheesy Pesto Pull Apart Bread is a delicious homemade bread layered with sharp cheddar, Monterey Jack cheese, and flavorful basil pesto. Perfect for sharing at tailgates or game nights, this pull-apart bread combines soft, warm bread with melted cheeses and a rich pesto spread.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 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
- Prepare the Dough: In a mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Mix Ingredients: Add the softened unsalted butter, egg yolk, salt, and flour to the yeast mixture. Stir until the dough begins to come together, then knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.
- Shape the Dough: Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 12x16 inches.
- Add Filling Layers: Brush the melted butter evenly over the dough. Spread the prepared pesto on top of the butter. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the pesto layer.
- Cut and Stack: Cut the dough into strips about 2 inches wide. Stack the strips on top of each other to form a layered loaf.
- Second Rise: Place the stacked dough into a greased loaf pan or a round baking dish. Cover and let it rise again for 30-45 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 25 minutes or until the top is golden brown and the cheese is bubbly and melted.
- Cool and Serve: Remove from the oven and allow the bread to cool slightly before serving. Pull apart the bread pieces and enjoy warm.
Notes
- Use warm milk (not hot) to activate the yeast without killing it.
- For a vegan version, substitute butter with plant-based spread and use a vegan egg replacer.
- Feel free to swap the pesto with sun-dried tomato spread or other herb spreads for variety.
- Cheese blends can be customized based on preference; mozzarella or fontina work well.
- Wrap leftovers in foil and reheat in the oven to keep the bread soft and melty.
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
