Cheesy Pesto Pull-Apart Bread
Perfect for cold weather baking! You’re going to love this pesto cheese bread recipe from HowSweetEats.com!
- Combine the milk and water in the bowl of your electric stand mixer.
- Stir in the yeast and honey, then add the olive oil. Let sit until foamy, about 15 minutes.
- Add 2 1/2 cups of the flour, the salt, the egg, cheese and pesto. Beat on medium-low speed with the paddle attachment until just combined, then switch to the dough hook.
- Add in the remaining flour while the mixer is kneading on low speed. Knead the dough for 5 to 6 minutes - it should be slightly sticky but still pull away from the sides. If it's super sticky, add a bit more flour until it appears silky.
- Remove the dough and place it in a well-oiled bowl. Cover it with a towel and let it rise in a warm place until it's at least doubled in size, about 1 1/2 to 2 hours.
- Place the dough on a floured surface and knead it a few times, the break or cut it into 12 or 14 equal pieces.
- Preheat the oven to 350 degrees F.
- Brush a large oven-safe skillet with melted butter.
- Form the dough into equal sized balls (or rolls), and brush them with melted butter as well, placing them in the skillet.
- Sprinkle the dough with the fontina, pushing it in between the balls of dough.
- Spread the pesto on top and in between the rolls as well.
- Bake for 30 to 35 minutes, or until the tops are golden and set.
- Remove the bread and sprinkle it with extra parmigiano-reggiano and basil leaves.
- Serve immediately while warm.