Description
This Cheesy Pesto Pull Apart Bread is a deliciously baked bread featuring layers of sharp cheddar, Monterey Jack cheeses, and flavorful basil pesto. Perfect for sharing during game nights or as a savory snack, this pull-apart bread combines soft, fluffy dough with rich, melty cheese and aromatic pesto for an irresistible treat.
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 dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Warm the whole milk and mix in the egg yolk and softened butter. Gradually add the wet ingredients into the dry mixture, stirring until a dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First rise: Place the dough into a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.
- Prepare the filling: While the dough is rising, shred the Cheddar and Monterey Jack cheeses, melt the butter, and have the prepared pesto ready.
- Shape the dough: After the first rise, punch down the dough and roll it into a rectangle about 12x16 inches on a floured surface.
- Layer the filling: Brush the dough evenly with melted butter, then spread the pesto over the butter. Sprinkle the shredded Cheddar and Monterey Jack cheeses evenly on top.
- Cut and stack: Cut the dough into six strips lengthwise. Stack the strips one on top of another, then cut the stack into smaller pieces about 2 inches wide.
- Arrange in pan: Place the stacked pieces upright side-by-side in a greased loaf pan or baking dish, creating a pull-apart effect.
- Second rise: Cover and let the dough rise again for about 30 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 25 minutes or until golden brown and cooked through.
- Cool and serve: Let the bread cool slightly before serving. Pull apart and enjoy the cheesy, pesto-flavored layers.
Notes
- Use room temperature ingredients for best yeast activation and dough consistency.
- You can substitute prepared pesto with homemade pesto if desired.
- Ensure milk is warm but not hot to avoid killing the yeast.
- For best results, use sharp cheddar for a stronger cheese flavor balanced by Monterey Jack’s creaminess.
- Store leftovers in an airtight container and reheat gently 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
