Pesto and Mozzarella Braided Bread

Pesto and Mozzarella Braided Bread

A soft yeasted dough braided around swirls of basil pesto and melted mozzarella.

Total 2 hr 15 min Makes 14 slices Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This braided loaf wraps a tender, enriched dough around layers of basil pesto and gooey mozzarella, creating a marbled cross-section when sliced. It bakes up golden and fragrant with garlic and herbs, making it a striking centerpiece for brunch, a potluck, or alongside a bowl of soup.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 3/4 cup warm milk
  • 1/4 cup warm water
  • 2 tablespoons olive oil
  • 1 egg
  • 2/3 cup basil pesto
  • 8 ounces shredded mozzarella cheese
  • 1 egg, beaten, for egg wash
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped, for garnish

Method

  1. In the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt.

  2. Add the warm milk, warm water, olive oil, and egg to the dry ingredients. Mix with the dough hook on low speed until a shaggy dough forms.

  3. Increase speed to medium and knead until the dough is smooth and elastic, about 7 minutes.

  4. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  5. Punch down the dough and turn it out onto a lightly floured surface. Roll into a 12x16-inch rectangle.

  6. Spread the basil pesto evenly over the dough, leaving a 1/2-inch border, then sprinkle the shredded mozzarella evenly over the pesto.

  7. Starting from a long side, roll the dough up tightly into a log, pinching the seam to seal.

  8. Using a sharp knife, slice the log lengthwise into 3 even strips, cutting through to within 1 inch of one end so the strips remain attached.

  9. Braid the three strips together loosely, keeping the cut sides facing up, and pinch the ends to seal. Transfer the braid to a parchment-lined baking sheet.

  10. Cover loosely with plastic wrap and let rise in a warm spot until puffy.

  11. Preheat the oven to 375°F.

  12. Brush the braided dough with the beaten egg wash and sprinkle with grated Parmesan.

  13. Bake until deep golden brown and the internal temperature reaches 190°F, about 30 minutes, tenting loosely with foil if the top browns too quickly.

  14. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool slightly before slicing.

  15. Sprinkle with chopped fresh basil just before serving.

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    Pesto and Mozzarella Braided Bread

    This braided loaf wraps a tender, enriched dough around layers of basil pesto and gooey mozzarella, creating a marbled cross-section when sliced. It bakes up golden and fragrant with garlic and herbs, making it a striking centerpiece for brunch, a potluck, or alongside a bowl of soup.

    2 hr 15 min 14 slices 245 cal

    Ingredients

    • 3 1/2 cups all-purpose flour
    • 2 1/4 teaspoons instant yeast
    • 1 tablespoon sugar
    • 1 1/4 teaspoons salt
    • 3/4 cup warm milk
    • 1/4 cup warm water
    • 2 tablespoons olive oil
    • 1 egg
    • 2/3 cup basil pesto
    • 8 ounces shredded mozzarella cheese
    • 1 egg, beaten, for egg wash
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon fresh basil, chopped, for garnish

    Method

    1. 1

      In the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt.

    2. 2

      Add the warm milk, warm water, olive oil, and egg to the dry ingredients. Mix with the dough hook on low speed until a shaggy dough forms.

    3. 3

      Increase speed to medium and knead until the dough is smooth and elastic, about 7 minutes.

    4. 4

      Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

    5. 5

      Punch down the dough and turn it out onto a lightly floured surface. Roll into a 12x16-inch rectangle.

    6. 6

      Spread the basil pesto evenly over the dough, leaving a 1/2-inch border, then sprinkle the shredded mozzarella evenly over the pesto.

    7. 7

      Starting from a long side, roll the dough up tightly into a log, pinching the seam to seal.

    8. 8

      Using a sharp knife, slice the log lengthwise into 3 even strips, cutting through to within 1 inch of one end so the strips remain attached.

    9. 9

      Braid the three strips together loosely, keeping the cut sides facing up, and pinch the ends to seal. Transfer the braid to a parchment-lined baking sheet.

    10. 10

      Cover loosely with plastic wrap and let rise in a warm spot until puffy.

    11. 11

      Preheat the oven to 375°F.

    12. 12

      Brush the braided dough with the beaten egg wash and sprinkle with grated Parmesan.

    13. 13

      Bake until deep golden brown and the internal temperature reaches 190°F, about 30 minutes, tenting loosely with foil if the top browns too quickly.

    14. 14

      Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool slightly before slicing.

    15. 15

      Sprinkle with chopped fresh basil just before serving.