Description
Cheesy Pesto Pull Apart Bread is a delightful, freshly baked treat featuring soft bread dough layered with sharp cheddar and Monterey Jack cheeses combined with fragrant basil pesto. Perfect for game nights or tailgating, this pull-apart bread offers a savory, gooey bite every time.
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
- Prepare the yeast mixture. In a small bowl, dissolve the active dry yeast and sugar in the warm whole milk. Let it sit for about 5-10 minutes until foamy, indicating the yeast is active.
- Make the dough. In a large bowl, combine the all-purpose flour and salt. Add the egg yolk, softened unsalted butter, and the activated yeast mixture. Mix together and knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
- Let the dough rise. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
- Prepare the filling. Mix the shredded cheddar and Monterey Jack cheeses together in a bowl. Keep the melted butter and prepared pesto ready for layering.
- Assemble the bread. Punch down the risen dough and roll it out on a lightly floured surface into a roughly rectangular shape. Using a brush or spoon, spread the melted butter evenly over the dough, then evenly spread the pesto on top. Sprinkle the shredded cheese mixture evenly over the pesto layer.
- Slice and layer. Carefully slice the dough lengthwise into strips about 1 to 1½ inches wide. Place each strip on top of one another in a loaf pan or arrange them so they can be pulled apart easily after baking.
- Final rise. Cover the assembled loaf and let it rise again for about 30-45 minutes until puffed up.
- Bake the bread. Preheat the oven to 350°F (175°C). Bake the pull apart bread for 25 minutes, or until golden brown and the cheese has melted and is bubbly.
- Cool and serve. Remove from the oven and let the bread cool slightly before serving. Enjoy pulling apart the cheesy, flavorful layers!
Notes
- Use warm milk (about 100-110°F) to activate the yeast properly but avoid killing it.
- You can substitute other shredded cheeses like mozzarella or fontina for a different flavor profile.
- If you prefer a stronger basil flavor, add extra pesto layers between the dough strips.
- For a dairy-free version, substitute butter with a vegan butter and use dairy-free cheese alternatives and pesto.
- Store leftovers in an airtight container to keep bread soft, or reheat briefly before serving.
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
