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Pesto Pull-Apart Bread
Updated: Jul 1
A soft, spongy layered bread, filled with wild garlic pesto.
It is the beginning of wild garlic season and I have made a big batch of pesto. The plan was to make a wild garlic pesto pasta, but after a bit of debating (with myself) I decided to make a pull apart bread instead.
The recipe of this bread is similar to the babka recipe I always use. It is really easy to make, but just takes a bit of time. You can turn this into a babka if you wish. It will save you a bit of time, and will be just as impressive and delicious.
YOU WILL NEED
Strong bread flour. I used a white bread flour but you can use any you wish. You might just have to adjust the amount of liquid you add as all flours react differently.
Dry instant yeast
Castor sugar
Sea salt
Almond milk (or milk of choice)
Olive oil. I used an extra virgin olive oil.
And a batch of my wild garlic pesto. Only use as much as needed. I used about 2/3 of the pesto.
HOW TO MAKE THE BREAD
After the dough has proofed, transfer the dough onto a floured surface. Form into a ball and cut into 12 even pieces.
Roll each piece into a small ball.
Using a pin roller roll each ball into an elongated oval shape. Make sure the width of the oval shape will still fit into the bread tin base.
Spread with a teaspoon of pesto, all the way to the edges.
Fold the oval in half to create a half moon.
Repeat with the rest.
In a prepare bread tin (I brushed mine with a bit of olive oil) carefully stack the half moons with the round edges facing upwards and the folded sides at the bottom. Repeat with the rest. Don't worry if they are not packed tightly. They will expand as they bake.
OTHER FILLINGS YOU CAN USE
I have not tried it yet, but I am sure this romesco sauce will be wonderful in this recipe too
PESTO PULL-APART BREAD
Great to have as a side with a big salads and hummus or as a side for a summer BBQ. Delicious with soups and stews or your favourite pasta
Makes 1 large loaf
Total time: about 60 - 80 min, excluding proofing time
INGREDIENTS
FOR THE DOUGH
400g bread flour
7g dry instant yeast (1 sachet)
1 tbsp caster sugar
1 teaspoon salt
250ml oat or almond milk, room temperature
2 tbsp olive oil
FOR THE FILLING
wild garlic pesto, recipe here
INSTRUCTIONS
Add the flour, yeast, caster sugar and salt into a large mixing bowl and give a quick mix.
Next add the oat milk and olive oil and bring the dough together using a spoon or your hands.
Dust your work surface with a bit of flour, tip the dough onto the surface and knead the dough by hand for about 10 minutes.
Add a few drops of olive oil into the mixing bowl and place the dough back into the bowl. Cover with a wet tea towel and leave it in a warm place for at least 1½ - 2 hours or until at least double in size.
After the dough has risen transfer the dough onto a floured surface. Form into a ball and cut into 12 even pieces.
Roll each piece into a small ball.
Using a pin roller roll each ball into an elongated oval shape. Make sure the width of the oval shape will still fit into the bread tin base.
Spread with a teaspoon of pesto, all the way to the edges.
Fold the oval in half to create a half moon.
Repeat with the rest.
In a prepare bread tin (I brushed mine with olive oil) carefully stack the half moons with the round edges facing upwards and the folded sides at the bottom. Repeat with the rest.
Preheat the oven to 190C. In the meantime cover the bread tin with a wet cloth and let it rise for about 20 minutes.
Brush the dough gently with a bit of almond milk before placing in the oven. This will help give those golden brown edges.
Bake for 30 - 40 minutes or until done. Please remember ovens vary, so I recommend checking after 25 minutes. If the bread is getting too dark simply cover with a aluminium foil and let it continue baking.
Once baked, transfer the bread tin onto a cooling rack. Let the bread cool in the bread tin for about 15 minutes before removing from the tin.
Enjoy whilst still warm or let it cool before tucking in.
HAVE YOU MADE THIS?
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