Twisted Pesto Sun Dried Parmesan Bread is what’s baking in the oven today!
I can’t ever seem to braid my hair, but surprisingly this twisted loaf turned out nicely. I’m feeling lots more bread making in the near future.
The flavors are amazing and I can assure you it will be devoured quickly!
Twisted Tomato and Pesto Pull Apart Bread
- 2/3 cup almond milk
- 4 tsp yeast
- 1/2 tsp sugar
- 1 tsp salt
- 2 1/2 cups bread flour
- 2 tbsp extra virgin olive oil
- 4 Tbsp basil pesto
- 4 Tbsp sun dried tomato spread
- 1/4 cup shredded mozzarella
Mix yeast, warm milk, and sugar in a bowl. Once yeast has dissolved, stir in flour, oil, and salt. Kneed until forms into a smooth dough. Cover with plastic wrap and let sit for 1-2hrs or until dough has doubled in size.
Line baking sheet with parchment paper and preheat oven to 350 degrees.
Once dough has doubled, roll out onto floured surface into a rectangle about 16 inches long.
Spread pesto and sundried tomato across dough leaving a space around the edge. Sprinkle lightly with mozzarella.
Then roll dough rectangular wise until forms a long cylinder shape.
Next take a sharp knife and cut the dough length wise in half. You should have two long pieces. Flip pieces upright where you can see the filling on top.
Connect the two dough pieces the top and begin overlapping or twisting until reach the end. Press end pieces together with your fingers.
Brush a little olive oil on the ends and sprinkle loaf with a bit more cheese.
Bake for 30 minutes.
Let cool on rack for 15-20 min.
I cheated and purchased pesto and sun dried tomato spread instead of making from scratch:) This loaf was made with spreads from Trader Joe's, perfect complimentary flavors.