A delicious soft pull-apart bread filled with pesto and feta cheese.
This bread is so yummy and packed with beautiful flavors of basil, garlic, and cheese. Try not to eat it all in one sitting!
Prep Time: 1 hour (including proofing)
Cook Time: 30-35 minutes
Yield: 1 loaf
Bread Ingredients
2 tsp active dry yeast
1/4 cup warm water
1 tsp sugar
3 cups all purpose plus 1/4 cup for dusting
3/4 warm milk
1/4 cup butter
2 teaspoons salt
1 egg
Filling Ingredients
1/2 cup Pesto
1 cup feta
1/4 cup Spring onions
1/4 cup Parmesan cheese
1 /2 cup sour cream
1 tsp garlic minced .
Steps:
1. In a stand mixer, combine the milk, yeast, eggs, sugar and salt 3 cups flour and mix for a few minutes until well combined.
2. Gradually add in small portions room temp butter until combined, for 2 to 3 minutes. Only add the extra 1/2 cup flour if the dough is sticky, adding only as needed until the dough is smooth to touch.
3. Cover with plastic wrap and leave in a warm place for 30 to 40 minutes until doubled in size.
4. In the meantime in a bowl mix all the filling ingredients and keep it aside
5. Take out the dough to knead it a few times onto a lightly floured surface, roll it out to a rectangle about 12 x 16 inches. Spread the filling mixture evenly over the dough. Photo below:
6. Starting at the long edge, roll the dough into a log, keeping it tight to hold it shape as you go. At the edge, pinch the edges to seal it tight.
7. With a sharp knife, cut the dough in half leaving an inch from one end lengthwise. Turn upwards the cut halves to expose the filling. Cross over the dough over each other, twisting until you have it all twisted.
8. On a baking sheet with parchment paper place the log and shape it into an infinity sign or an S-shape.
9. Turn the ends towards the inside.
10. Cover and let rest for 30 minutes
11. Bake for 30 to 35 minutes or until golden. Serve warm.
Enjoy!
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