{"id":13517,"date":"2020-08-24T16:10:24","date_gmt":"2020-08-24T10:40:24","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13517"},"modified":"2024-09-16T03:25:19","modified_gmt":"2024-09-15T21:55:19","slug":"braided-pesto-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/braided-pesto-bread\/","title":{"rendered":"Braided Pesto Bread"},"content":{"rendered":"\n

Soft, fluffy, and golden, this no-knead braided pesto bread<\/strong> is a beauty to bake! With gorgeous green swirls of herby pesto running through every slice, it\u2019s as delightful to look at as it is to eat. Easy, vegan, and fuss-free, this pesto bread is a must-bake!<\/p>\n\n\n\n

\"Braided<\/figure>\n\n\n\n

This braided basil pesto bread is one of those bakes that looks impressive but is surprisingly easy to put together. The no-knead dough is light and airy, and the pesto adds a ton of flavor with minimal effort!<\/p>\n\n\n\n

The bread is perfect for cozy family dinners, brunch spreads, or a centerpiece for a holiday dinner. This pesto bread would be delicious alongside a warm bowl of roasted pumpkin soup<\/a>, served with a smashed chickpea salad<\/a>.\u00a0<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 With gorgeous green swirls of pesto running through, the bread looks fancy, but it\u2019s as easy as mix, rest, braid, bake. From start to finish, the bread is done in 3 hours, almost lightning-fast in the bread world.<\/p>\n\n\n\n

\u2728 The flavor is incredible. Herby, garlicky, nutty pesto melts into the bread, giving you a savory loaf that smells as good as it tastes.\u00a0<\/p>\n\n\n\n

\u2728 This recipe will give you more pesto than you need, which is a very happy problem to have. It\u2019s great tossed with pasta, spread on toast, used as a dip, or to make vegan gnocchi<\/a>.<\/p>\n\n\n\n

\u2728 The bread recipe is very versatile. Stick with pesto or swap in sun-dried tomato paste. Take it from savory to sweet and use cinnamon sugar filling.<\/p>\n\n\n\n

\u2728 Great for any occasion. Tear into it fresh from the oven, slice it for sandwiches, serve it with soups or pasta, or bring it to brunch. It is a crowd-pleaser!<\/p>\n<\/div><\/div>\n\n\n\n

\"A<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n

Pesto <\/strong>is the heart of this bread! I used a simple homemade pesto, but store-bought works beautifully too. You\u2019ll need fresh basil leaves, garlic, pine nuts, and olive oil.\u00a0I opted to leave cheese out of this recipe.<\/p>\n\n\n\n

Milk:<\/strong> Since this is a vegan braided pesto bread, I used almond milk<\/a>. But you can absolutely swap in regular milk, like I did for my cheesy pesto rolls<\/a>. Just make sure it\u2019s warm (around 105\u00b0F \/ 40.5\u00b0C) to help the yeast activate.<\/p>\n\n\n\n

Oil: <\/strong>Olive oil is my go-to for braided basil pesto bread. It adds just the right amount of richness and keeps the bread soft. You can also use any neutral-tasting oil you like.<\/p>\n\n\n\n

Yeast<\/strong> is the magic that makes the bread rise! Both instant and dry active yeast work. Make sure the yeast is not old or expired.<\/p>\n\n\n\n

Flour<\/strong>: I love using a mix. All-purpose flour<\/em> keeps the bread soft and light, while whole wheat <\/em>adds a touch of nuttiness. You can use either one alone, depending on what you have on hand.<\/p>\n\n\n\n

Sugar<\/strong>: A little sugar gives the yeast something to feed on. Regular granulated sugar works well.<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Herbs<\/strong>: If you\u2019ve got a kitchen garden, use whatever fresh herbs grow in it. Basil is the classic choice, but parsley or even refreshing mint works beautifully.<\/p>\n\n\n\n

Nuts<\/strong>: Don\u2019t have pine nuts? Almonds and walnuts are fantastic substitutes. You can even make pistachio pesto.<\/a> Or swap nuts for sunflower or pumpkin seeds to give your pesto heft.<\/p>\n\n\n\n

Cheesy<\/strong>: Add shredded cheese to the filling to make a cheesy pesto bread - just like I did for my pesto swirl rolls<\/a>.<\/p>\n\n\n\n

Filling<\/strong>: No pesto? No problem! Try a cinnamon-sugar swirl (like my vegan cinnamon rolls<\/a>), or spread jam (like my strawberry star bread<\/a>) or apple butter<\/a> for a sweet twist.<\/p>\n\n\n\n

Play with shape<\/strong>: This bread is multi-talented. Braid it into a loaf, twist it into a wreath, or roll it into individual buns.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Braided Pesto Bread<\/h2>\n\n\n\n

Step 1:<\/strong> In a small saucepan, heat the milk, oil, and sugar together. Don\u2019t let it boil. Just warm it to 105\u00b0F \/ 40.5\u00b0C. Remove from the heat and let it cool slightly.<\/p>\n\n\n\n

Step 2:<\/strong> Sprinkle the yeast on top. Let it sit for 5\u201310 minutes until bubbly and foamy.<\/p>\n\n\n\n

Step 3:<\/strong> Whisk in both all-purpose and whole wheat flour. Cover the bowl and leave it in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.<\/p>\n\n\n\n

Step 4:<\/strong> Stir in the remaining all-purpose flour, along with baking powder, baking soda, and salt. Mix until combined.<\/p>\n\n\n\n

Step 5:<\/strong> Preheat your oven and grease a 9x5-inch loaf pan. Sprinkle a little flour on your work surface.<\/p>\n\n\n\n

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\"Rolled<\/figure>\n\n\n\n

Step 6:<\/strong> Gently deflate the dough. Then roll it into a rough rectangle approximately 15 x 9 inches.<\/p>\n<\/div>\n\n\n\n

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\"Pesto<\/figure>\n\n\n\n

Step 7:<\/strong> Evenly spread pesto over the pesto bread dough, leaving a \u00bc-inch border along the edges (this helps you get a neat roll).<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Dough<\/figure>\n\n\n\n

Step 8:<\/strong> Starting from one long side, roll the dough up tightly into a log. Pinch the seam closed and place the seam side down.<\/p>\n<\/div>\n\n\n\n

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\"Rolled<\/figure>\n\n\n\n

Step 9:<\/strong> With a sharp knife, slice the log lengthwise into two strips. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Pesto<\/figure>\n\n\n\n

Step 10: <\/strong>Place them, filling-side up, then braid the two pieces together. Pinch the ends to secure.<\/p>\n<\/div>\n\n\n\n

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\"Braided<\/figure>\n\n\n\n

Step 11:<\/strong> Carefully lift the braided pesto bread dough and place it in your prepared loaf pan. Let it rest for about 15 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"A<\/figure>\n\n\n\n

Step 11<\/strong>: Bake for 25\u201330 minutes, until golden brown.<\/p>\n\n\n\n

Step 12:<\/strong> Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack. Let it cool for at least 30 minutes before slicing and serving!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n