Fresh bread? 10-minute pesto using a bunch of basil from the garden? Let’s be totally honest, there’s zero chance that something like this ever lasts more than 24 hours here.
The basil in the garden is really, really thriving. And so are the weeds. 12 days of rain out of the last 15 makes everything but the water in the pool happy. Just as the last big storm rolled in the other night, I ran out to the garden and ripped out one of the larger plants to whip up a quick batch of pesto.
And I almost made it back inside before the bottom fell out of the sky. Almost.
I used my favorite recipe for quick french bread and paired it with the last of the pesto. And following the folding technique I found here, I formed the bread into a twisted, braided wreath and then popped it into the oven.
All while praying that the bread didn’t come out looking too much like lady parts. Because sometimes that happens.
A note – I was out of parchment paper and should have formed the wreath on the cornmeal-dusted pan that I was baking with… but as you can see from the photos below, I didn’t. Moving it was a total pain and cost me $5 in the swear jar. So don’t do that.
Braided Pesto Bread
A beautiful, twisty wreath of bread made with fresh basil pesto from the garden.
Ingredients
- For the bread:
- 1 cup warm water
- 2 tsp yeast
- 2 1/2 cups flour, plus more for dusting work surface
- 1 Tbsp olive oil
- 1 tsp salt
- For the loaf:
- ~1/2 cup pesto, purchased or homemade
- 2 Tbsp grated parmesan
Instructions
- Place warm water in the bowl of your stand mixer fitted with the dough hook and sprinkle yeast over top.
- Let sit 10 minutes - if the yeast doesn't get frothy or swell, toss it and go buy new yeast.
- Add the flour, oil, and salt and turn the mixer to low.
- Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.
- Form the dough into a smooth ball and transfer to a lightly greased bowl (I just use the mixer bowl) and let rise until doubled (~1 hour on the countertop, quicker in a slightly warmed oven).
- Preheat oven to 425.
- Lightly flour your work surface.
- Gently stretch and elongate your dough round.
- Roll into a rectangle ~18x12 inches.
- Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.
- Roll the long side of the dough to you and pinch the seam closed.
- Transfer to your parchment-lined or cornmeal-dusted baking sheet.
- Cut the dough in half down the length of the dough and pinch the top ends together.
- Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty).
- When you get to the bottom, pinch the ends together and wrap into a wreath.
- Transfer to your baking sheet and let rest for 30 minutes.
- Top with shredded parmesan and bake for ~25 minutes, until golden brown.
- Let cool slightly and slice to serve.
Notes
Yields: 1 loaf, ~12 slices
Estimated time: 3 hours
{ 53 comments… read them below or add one }
oh. my. heavens. I need this bread… like YESTERDAY!!!!
Stunning. I love making fresh bread and pesto. This will be happening in my house stat.
Oh my goodness this is so pretty!
That looks incredible!!! I so wish I had a garden full of basil because I would be out there right now picking it. This will surely be made at some point this summer. Thank you for sharing the recipe!
Danielle get one of those kit to grow it indoors if you have a window well exposed to the sun it’ll grow well
This looks ridiculously delicious and is ridiculously beautiful. And I almost died when I read, “All while praying that the bread didn’t come out looking too much like lady parts. Because sometimes that happens.” ALMOST DIED.
So beautiful! Can’t wait to make this!
This is absolutely beautiful!!! I bet it tastes even better than it looks, too!
This is stunning! Really makes me wish I grew some basil this year. I’ll just have to raid a friend’s garden soon
This is gorgeous! I need to make this soon!
Taunting a carboholic with bread is evil but I totally love this.
This looks awesome! And, pesto makes all carbs taste better! This would be such a great appetizer to bring to a party, and let everyone pick apart their own section of the bread. Definately keeping this recipe handy.
I am sitting here drooling over this…and I’m now desperate to use the rest of the pesto in the fridge to make this…
I am hugely impressed by your work. The bread looks amazing.
WOWWW… I would eat this entire loaf for dinner!! Gorgeous, and with all the flavors i love!
Oh Shawnda, this is the most beautiful bread I think I’ve ever seen. Wow!
Hahaha at the lady parts remark. Quite on the contrary actually – I think this bread turned out gorgeous! It’s almost too pretty to eat!
I’m going to a bbq at my parents this weekend and I’m SO making this to bring! It’s gonna be such a hit.
Why did you do this?! I’m staying away from carbs because we’re going to the beach in a month…guess that’s not gonna happen. I’m making this tomorrow!!
Ahhh!! Gorgeous!!
I have never had much success with bread but this makes me want to try just once more. Fingers crossed!!
Oh boy…this looks so yummy!!
Holy yum, that looks good!
This is stunning!!!! Love the idea of pesto bread, and that braiding is absolutely gorgeous!!!
Oh my goodness! That would be gone in a second in this house. It is almost too pretty to eat… almost. You never cease to amaze me! I will be trying this out this week.
I can’t get over how beautiful this is. No lady parts in sight!
We’re having the opposite problem in Ohio. Hardly any rain at all makes for sad, shriveled basil plants. The weeds still seem to be thriving though. Darn those hardy things!
I can’t get over how gorgeous this is. No lady parts in sight! And since I’m putting pesto on pretty much every slice of bread, pizza, or sandwich I make I might as well just bake it right in!
We’re having the opposite problem in Ohio. Hardly any rain at all makes for sad, shriveled basil plants. The weeds still seem to be thriving though. Darn those hardy things!
looks awesome and combines two of my favorite things – homemade bread and pesto. can’t wait to try!!
Gorgeous, gorgeous bread! I have basil coming out of my ears; this will be a great way to put some pesto to good use! Also, LOL at “lady parts”! Ha!
Are you using a dry yeast package or one of those blocks of yeast that are in the dairy section? I’ve never made bread before, but I have a ridiculous amount of basil coming in from the garden on a daily basis and have a TON of pesto already made and frozen and this bread looks AMAZING!
I use Red Star from a jar, but it’s the same stuff in the package (only more cost-efficient).
This. looks. dangerously. tasty. Nom nom nom.
I can’t wait to try this ~ I am simply drooling!
What a wonderfully beautiful bread – and so yummy too! Awesome photos.
This is stunnung! I’m always looking for ways to use up pesto when my basil plants are in full swing.
Holy Guacamole, does this look divine!!!! So divine, I’m headed to the grocery store to buy the stuff to make this…seriously.
On behalf of the rest of hte world, thank you for sharing this!
This is gorgeous!
This is gorgeous!
I LOVE pesto and I think this braided bread look beautiful!
I laughed out loud not once, but TWICE while reading this entry. Let it be known, that never happens. My husband was sitting next to me and jumped every time a chuckle burst out. Also, this looks fabulous. Can’t wait to try it!
I tried this Saturday and it although it looked nice, it was not even close to the beauty of your loaf. Guess it takes practice.
Can this dough be prepared in a bread maker…It looks so delicious. I am going to pair it with pasta w/ olive oil and garlic…
Sure! Just make sure it gets the proper rising time.
This is on its 2nd rise waiting to go into the oven right now. While I have basil coming out my ears, I had no olive oil or nuts to make pesto, however I did already have some store bought Sundried tomato pesto and Sundried tomatoes in my fridge. So I used the oil from the Sundried tomatoes for the olive oil in the bread itself and my Sundried tomato pesto for the filling. Then added some chopped basil from the garden and Parmesan to the filling before I rolled it up! I’m having it with lasagna, salad & pasta fagioli for an Italian Themed at home dinner date with the hubs tonight. Can’t wait to see how it turns out!
Sounds like a fabulous twist!
This sounds like perfection. And there are so many toppings I`d like to try – great recipe!
I made this with store-bought pesto, and it was amazing! And such a show-stopper. My boyfriend and I devoured the whole loaf in two sittings. Well, one sitting if you count the fact that they were within an hour of each other. Whatever. I’m currently making a cinnamon sugar version, and I can’t wait to invent more fillings! Great recipe, thanks!
made this with your pesto recipe. I had a minor freak out moment when it seemed like my dough wasn’t rising.
however, it turned out really well! crunch crust and airy/soft inside.
thanks!
I loved this!! I posted about it on my blog: http://kendallandkeith.blogspot.com/2012/09/braided-pesto-bread.html
Thanks for an awesome recipe! Heck, all of your recipes are good
Love your blog!!
Thanks for the inspiration. Tried this out yesterday with homemade sun dried tomato pesto (and admittedly a refrigerated French loaf dough). I’m sure it doesn’t compare to the real thing, but I have to admit it still felt so special. Thanks for the post!
I love your blog!
Thanks for sharing this amazing recipe!!
I just tried it 2 days ago when I had friends over! We all loved it, it turned out great and it looks so impressive!! Obviously it was all over before dinner!!
I can’t wait to try it again and perfect my braiding skills! Like many others before me… I will try different fillings!!
Oooh I think I’m going to try this for Christmas! Maybe I’ll add sun dried tomatoes for more Christmas festivity. I’m also thinking of doing a sweet bread version with cranberries and pistachios? Oh the possibilities….
Okay. This is not just good. Just made it and it is phenomenal. Having serious trouble with sharing this tear and share beauty! Used shop bought pesto as had a jar lying in fridge. Thank you! Xx