Description
Cheesy Pesto Pull Apart Bread is a delightful, freshly baked bread layered generously with sharp cheddar, Monterey Jack cheese, and fragrant basil pesto. This pull-apart bread is perfect for sharing during tailgates, game nights, or as a hearty appetizer for gatherings.
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 yeast: In a small bowl, combine the warm whole milk with the active dry yeast and granulated sugar. Let it sit for 5-10 minutes until it becomes frothy and activated.
- Make dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the softened unsalted butter, egg yolk, and the activated yeast mixture. Stir until a soft dough forms.
- Knead dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare bread layering: Punch down the dough and roll it out into a large rectangle on a floured surface. Brush the melted unsalted butter evenly over the dough.
- Add fillings: Spread the prepared pesto evenly over the buttered dough, then sprinkle the shredded sharp cheddar and Monterey Jack cheeses evenly on top.
- Shape dough: Cut the dough into strips or squares (depending on preferred pull-apart shape), then stack or layer them as desired to allow for easy pulling apart after baking.
- Second rise: Place the layered dough into a greased loaf pan or baking dish. Cover again and let it rise for about 40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 25 minutes or until golden brown and the cheese is bubbly.
- Cool and serve: Remove the bread from the oven and let it cool slightly before serving so it holds together but is still warm and gooey.
Notes
- Use warm milk (not hot) to activate yeast without killing it.
- You can substitute the pesto with garlic butter for a different flavor.
- Keep an eye on baking time as ovens vary; bread should be golden and cheese melted.
- Allow the bread to cool for a few minutes before pulling apart to keep the layers intact.
- This bread freezes well; reheat wrapped in foil at 300°F for 10-15 minutes for best texture.
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
