This Basil Pesto Cheese Bread recipe shines for its fresh, homemade appeal. A blend of fresh aromatic herbs with salty feta and melty cheddar wrapped in a freshly baked loaf.
This easy-to-make cheese and basil bread recipe is perfect for picnics. It makes a great picnic appetizer or accompaniment to hot or cold dips.
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Why I Love This Recipe
It might seem like a lot of work to make bread from scratch, but most of the time needed in this recipe is resting time. The recipe is actually very simple, and the homemade aspect of the bread adds a charming personal touch to your picnic spread.
This bread pairs beautifully with various picnic foods, from dips to simple salads or charcuterie boards. It’s also versatile, so you can switch up the flavors depending on the season.
Like with my Pesto Caprese Sandwich, the fresh basil pesto is perfect for summer picnics, but you might want to switch to sundried tomato bread for a winter picnic. It would make a great accompaniment to picnic soup. It’s that easy.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Pesto Variations: While basil pesto is classic, you can use spinach, arugula, or kale for a different twist. Like my easy Pesto Orzo Pasta Salad and Pesto Potato Salad, this recipe doesn’t use pine nuts like a classic pesto but feel free to add them.
- Cheese Varieties: Experiment with different cheeses. Mozzarella offers a nice melt, while Gruyère can add a nutty depth. Goat cheese could provide a tangy contrast to the herbs in the pesto.
- Play with flavor: Use cilantro and maybe some chili for a more Mexican-inspired picnic bread, or switch basil and parsley for dill, which pairs nicely with feta.
- Add-Ins: For extra texture and flavor, consider incorporating sun-dried tomatoes, olives, or roasted red peppers into the pesto mixture or chopped and sprinkled over the dough at step 7.
- Seed Toppings: Feel free to change the seed mix on the bread. Sesame seeds, flaxseeds, or Everything Bagel seasoning can offer a different look and taste.
Step by Step Instructions
Step 1: Preheat the oven to 375 F.
Heat the milk in a pot to 110F. Add the butter to melt. (Reserve 1 tsp butter to brush the bread when it’s ready to bake.)
Step 2: Combine the milk and butter with the sugar, flour, and dry yeast. Salt to taste.
Step 3: Combine the mix into a soft dough. (Add more flour if needed). Knead well until you have a smooth and soft dough.
Step 4: Place the dough in a large bowl and cover it with a damp towel. Set aside in a warm place until the dough doubles in size. About 1 hour.
Step 5: While the dough rises, make the pesto. Mix the parsley, basil, olive oil, and garlic (you can add a little salt) in a blender. Blend until smooth, but don’t over-blend it. You don’t want it too runny.
Step 6: When the dough has doubled, roll it out into a 2.5-inch-thick rectangle.
Step 7: Spread the pesto mix over the dough evenly. Sprinkle with feta cheese and cheddar.
Step 8: Roll the dough into a sausage shape. Make sure it’s not so tight you push all the filling out.
Step 9: Brush the rolled dough with the reserved butter.
Step 10: Cut the dough into two pieces to fit into two 9×5 inch loaf pans. Note: If you have a larger loaf pan, you can skip this step and place it in the bread tin whole.
Step 11: Pinch the ends of the roll to contain the filling. Sprinkle with the seeds and place each one in a loaf pan.
Step 12: Leave the bread tins in a warm place for 1 -1.5 hrs to double in size again.
Step 13: Place the loaves in a preheated 375F oven for 30-40 minutes or until golden brown.
Allow the bread to cool down completely before slicing it.
Recipe FAQs
Absolutely, basil pesto cheese bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.
Yes, you can use instant dry yeast instead of active dry yeast. Instant dry yeast can be mixed directly into the dry ingredients without being activated with warm milk. This is because the granules are finer and designed to activate more quickly. When substituting instant for active dry yeast, the ratio is generally 1:1, but since instant yeast is more efficient at leavening, you might use slightly less.
Remember, the key difference is how they are introduced into the recipe: active dry yeast needs to be activated with a warm liquid, while instant dry yeast can be mixed in with the dry ingredients.
To keep the bread moist, make sure not to overbake it. Bake just until the bread is golden brown and cooked through. Keeping the dough slightly sticky and not adding too much flour during kneading can also help retain moisture.
Yes, store-bought pesto can be a convenient alternative to homemade pesto. It saves time and can be equally delicious. Just check for freshness and quality to ensure the best flavor.
Expert Tips
Yeast Activation: Ensure the milk is at the correct temperature (about 110°F) to activate the yeast without killing it. This temperature helps the yeast to bloom and ensures your bread rises properly.
Proofing: Allow the dough to prove in a warm, draft-free area to help it double in size. This step is crucial for a light, airy bread. The second rise after shaping is just as important to ensure the loaf is puffy and ready for baking.
Rolling the Dough: Roll firmly after adding the pesto and cheese layer to prevent the filling from spilling out, but not so tight you push the filling as you roll. You want to ensure the filling remains evenly spread.
Cooling: Allow the bread to cool completely before slicing. Cutting into the bread too soon can cause it to become gummy or crumble. Cooling gives the loaf and cheese time to set.
Related Recipes
Did you try this Pesto Cheese Bread?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Easy Pesto Cheese Bread
Ingredients
- ¾ cup whole milk
- ½ cup unsalted butter
- 2 ⅔ cups all–purpose flour - plus 2tbsp to sprinkle on surface
- 2 tablespoon sugar
- ½ tablespoon salt
- 2 ¼ teaspoons dry active yeast
- 2 tablespoon olive oil
- ½ bunch parsley
- ½ bunch basil
- 4 garlic cloves
- ½ cup cheddar cheese
- ½ cup Feta cheese
- 1 teaspoon sesame seeds
- 1 teaspoon black cumin (nigella) seeds
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 375 F.
- Heat the milk in a pot to 110F. Add the butter to melt. (Reserve 1 tsp butter to brush the bread when it’s ready to bake.)
- Combine the milk and butter with the sugar, flour, and dry yeast. Salt to taste.
- Combine the mix into a soft dough. (Add more flour if needed). Knead well until you have a smooth and soft dough.
- Place the dough in a large bowl and cover it with a damp towel. Set aside in a warm place until the dough doubles in size. About 1 hour.
- While the dough rises, make the pesto. Mix the parsley, basil, olive oil, and garlic (you can add a little salt) in a blender. Blend until smooth, but don’t over-blend it. You don’t want it too runny.
- When the dough has doubled, roll it out into a 2.5-inch-thick rectangle.
- Spread the pesto mix over the dough evenly. Sprinkle with feta cheese and cheddar.
- Roll the dough into a sausage shape. Make sure it’s not so tight you push all the filling out.
- Brush the rolled dough with the reserved butter.
- Cut the dough into two pieces to fit into two 9×5 inch loaf pans. Note: If you have a larger loaf pan, you can skip this step and place it in the bread tin whole.
- Pinch the ends of the roll to contain the filling. Sprinkle with the seeds and place each one in a loaf pan.
- Leave the bread tins in a warm place for 1 -1.5 hrs to double in size again.
- Place the loaves in a preheated 375F oven for 30-40 minutes or until golden brown.
- Allow the bread to cool down completely before slicing it.
Notes
- Pesto Variations: You can use spinach, arugula, or kale for a different twist.
- Cheese Varieties: Mozzarella offers a nice melt, while Gruyère can add a nutty depth. Goat cheese could provide a tangy contrast to the herbs in the pesto.
- Play with flavor: Consider using cilantro for a more Mexican-inspired picnic bread, or switch basil and parsley for dill, which pairs nicely with feta.
- Add-Ins: For extra texture and flavor, consider incorporating sun-dried tomatoes, olives, or roasted red peppers into the pesto mixture or chopped and sprinkled over the dough at step 7.
- Seed Toppings: Feel free to change the seed mix. Sesame seeds, flaxseeds, or Everything Bagel seasoning can offer a different look and taste. Expert Tips
- Yeast Activation: Ensure the milk is at the correct temperature (about 110°F) to activate the yeast without killing it. This temperature helps the yeast to bloom and ensures your bread rises properly.
- Proofing: Allow the dough to prove in a warm, draft-free area to help it double in size. This step is crucial for a light, airy bread. The second rise after shaping is just as important to ensure the loaf is puffy and ready for baking. Rolling the Dough: Roll firmly after adding the pesto and cheese layer to prevent the filling from spilling out, but not so tight you push the filling as you roll. Cooling: Allow the bread to cool completely before slicing. Cutting into the bread too soon can cause it to crumble. Cooling gives the loaf and cheese time to set.
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