Braided Pesto Bread

Braided Pesto Bread

  • Intermediate
  • 1 loaf
  • 1 hr 50 min
Baking Success Or Baking Mess


2 ½ cups of all purpose flour
1 (2 tsp.) envelope of active dry yeast
½ tsp. of sugar
1¼ cups of warm milk (100°-110°F) 2 tbsp. of oil
1 tsp. of salt

6 tbsp. of prepared pesto
1 cup of shredded mozzarella (optional) olive oil to brush



Mix the yeast and sugar with warm milk in a medium sized bowl.

Let stand for 3-5 minutes until the yeast is fully dissolved and frothy.

Stir in flour, oil and salt and knead until completely incorporated and smooth.

Cover and let sit in a warm spot for 1 hour.


Preheat oven to 350°F,

Punch down the dough and turn out onto a lightly floured surface.

Roll out dough into a rectangle approx. 40x20cm.

Spread the pesto evenly over the surface, leaving some space all around the edge. Add shredded mozzarella, if using.

Start rolling from the long side of the rectangular up, so you are left with a log that is 40cm long.

Lay the roll onto your parchment lined baking sheet.

Starting about 1 ½ down from one end, slice the roll all the way down.

You now have 2 lengths that are now connected

at the top.

Gently twist the lengths so the cut end is facing up and braid both lengths together.

Secure the cut end into each other so they don’t pull apart.

Lightly brush with olive oil and bake for approx. 30mins.

Let cool and enjoy!

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