Easy Pesto Cheese Bread
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.
Servings: 2 breads
Calories: 1496kcal
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
Recipe Variations and Substitutions
- 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.
Nutrition
Calories: 1496kcal | Carbohydrates: 151g | Protein: 36g | Fat: 84g | Saturated Fat: 44g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 2414mg | Potassium: 551mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3327IU | Vitamin C: 21mg | Calcium: 613mg | Iron: 10mg