Ingredients
Dough Ingredients
- 250 g (2 cups) all-purpose flour
- 1 (¼ oz) packet instant yeast
- ⅔ cup (160ml) whole milk, room temperature
- 2 large (100g) eggs, room temperature, divided
- 2 Tbsp (30ml) neutral oil (such as grapeseed, avocado, or canola oil)
- 1 tsp Kosher salt
- ½ tsp granulated sugar
Pesto Ingredients
- 2 cups basil, packed
- 1 clove garlic
- ¼ cup pine nuts, toasted
- ½ cup (120ml) extra virgin olive oil
- ½ cup Parmesan, grated
Cheese Topping
- ½ cup shredded mozzarella
Instructions
- Make the dough: In the bowl of a stand mixer fitted with a hook attachment, combine 250g flour and instant yeast. Mix on low until blended. Add ⅔ cup whole milk, 1 large egg, 2 Tbsp neutral oil, 1 tsp Kosher salt, and ½ tsp sugar. Mix on low speed for 30 minutes, stopping after a few minutes to scrape down the bowl to ensure all ingredients are incorporated.
- Make the basil pesto: In a food processor, pulse 1 garlic clove and ¼ cup toasted pine nuts until finely chopped. Add 2 cups basil and pulse to combine. Slowly drizzle in ½ cup olive oil while running the motor until a smooth sauce forms. Stir in ½ cup grated Parmesan and set aside.
- Fold the dough: Turn dough onto a lightly floured surface and gently press to deflate. Fold the dough by pulling the top down over the bottom, then fold the right side over to the left, followed by folding the bottom up to the top, and finally stretch the left side over to the right to create layers.
- Rest the dough: Flip the dough so the seams are underneath, shape into a smooth ball, and place in a bowl sprayed with nonstick oil. Cover with plastic wrap and let rest for 20 minutes.
- Spread pesto: Roll the dough into an approximately 16” x 10” rectangle on a lightly floured surface. Spread the pesto evenly over the dough, leaving a ½ inch border at the bottom. Sprinkle ½ cup shredded mozzarella on top of the pesto.
- Roll the dough: Wet your finger with water and run it along the bottom edge of the dough to help seal. Roll the dough lengthwise from top to bottom into a log.
- Shape the bread and let it rise: With a sharp knife, cut the rolled dough lengthwise down the middle, leaving about 1-2 inches uncut at the top. Turn cut sides up and twist to form a braided pattern. Place the braid into a parchment-lined loaf pan (10½" x 5½" x 3"). If it overflows, tuck the ends underneath. Cover with plastic wrap and let rise for 2 to 2½ hours until puffy.
- Bake and cool: Preheat oven to 375°F (190°C). Brush the loaf with the remaining beaten egg. Bake for 45-50 minutes or until the crust is golden brown and crispy, and the bread is cooked through. Transfer to a wire rack and cool for 1 hour before slicing.
Notes
- Allow the dough to mix fully to develop gluten, which helps the bread rise and gives it a chewy texture.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned, stirring frequently.
- Letting the bread cool before slicing helps to set the crumb and prevents it from becoming gummy.
- If you don’t have a stand mixer, you can knead the dough by hand for about 10-12 minutes until smooth and elastic.
- The pesto can be made a day ahead and stored in the refrigerator to deepen the flavors.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
