Parmesan Pesto Bread: a braided loaf slathered in homemade pesto and parmesan. Perfect for a late summer night.

Parmesan Pesto Bread: a braided loaf slathered in homemade pesto and parmesan. Perfect for a late summer night.

Of a few things I am certain:

1) I am taking enzyme pills and they make me super nauseous
2) All I want to eat is carbs, because they’re easy on my stomach
3) As a result, I ate close to 1/2 of one of these loaves

So you see, my judgement may be slightly impaired. I’m a carb-o-holic right now. But this loaf is EVERYTHING. 

Parmesan Pesto Bread: a braided loaf slathered in homemade pesto and parmesan. Perfect for a late summer night.

I’ve always been a pesto fan. It’s just perfect- loads of basil ground with pine nuts and olive oil. It’s umami and fragrant and fresh and rich all at the same time.

So when my sister, who works at a farm, brought home the biggest basil bunch I’ve ever seen (the leaves were the size of maple leaves!), I knew just what to do.

And it’s also because I have had bread on the brain for the last, oh, three weeks.

Parmesan Pesto Bread: a braided loaf slathered in homemade pesto and parmesan. Perfect for a late summer night.

This loaf is perfect for a late summer dinner. It combines that herbaceous taste that is so summery with a light and artistic bread. Oh, and there’s a boatload of parm involved.

I mean, nothing can go wrong when parm is involved. In fact, it makes everything right.

Parmesan Pesto Bread: a braided loaf slathered in homemade pesto and parmesan. Perfect for a late summer night.

Hope you all have fantastic weekends. If you need to reach me, I’ll be hanging with this bread.

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5.0 from 2 reviews
Parmesan Pesto Bread
 
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
For the bread
  • ⅓ cup buttermilk
  • ⅔ cup water
  • 1 tablespoon sugar
  • 1 package (2¼ teaspoons) instant active yeast
  • 3 tablespoons olive oil
  • 1 large egg, room temp
  • ½ teaspoon salt
  • 3¼ cups flour
For the pesto
  • 2 cups basil leaves
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 2 teaspoons lemon juice
  • 2 tablespoons pine nuts
  • 1 cup grated parmesan
Instructions
  1. In a small bowl, microwave the milk, water, and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in oil, egg, and salt.
  2. Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 5-10 minutes. Dough should be smooth and slightly sticky but firm enough to hold together in a ball.
  3. Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour or until the dough has doubled in size.
  4. While dough is proofing, make your pesto. In a food processor, combine all ingredients except parmesan, pulsing until they come together. Set aside.
  5. Line two bread pans with parchment paper. Set aside.
  6. Flour a large work surface. Roll the dough out into a 12 inch by 20 inch rectangle. Smear the pesto over the dough, coating it evenly. Sprinkle the parmesan on top.
  7. Roll the dough into a log (so the log is 20" long). Using a serrated knife, cut the dough in half lengthwise (you will end up with two very long half cylinders). Carefully fold one half-cylinder over the other, keeping the cut side face up, the repeat with the other side, forming a long twist.
  8. Cut the twist in half so you have two 10" twists. Carefully place each twist into the lined bread pans, then loosely cover with plastic wrap or a kitchen towel. Allow dough to rise a second time in a warm place for 45 minutes.
  9. Preheat the oven to 375°F. Bake for approximately 35 minutes, until the top is nicely golden brown. You'll want a deep golden color, as the outside of the loaf can be cooked and the inside still doughy. Use your discretion.

 

25 comments

Reply

I’m also a member of the carb-o-holic club Sarah!! One year for Lent I gave up bread! It was the worst 40 days EVER! This bread looks to die for! Definitely on my bread making bucket list!

Sarah | Broma Bakery
Reply

I can’t even imagine giving up bread for a whole 40 days! That’s scary 🙂

Reply

This is the prettiest braid ever! Loving the pesto (I would love to drown in maple-leaf-sized basil!) and I don’t blame you for devouring it 🙂 Pinned!

Sarah | Broma Bakery
Reply

Hahaha, we can drown in basil together!

Reply

I am a sucker for bread, I can just eat it as a main dish lol, so good, soft, fluffy and yours has so much flavor that is irresistible!

Sarah | Broma Bakery
Reply

Thank you Katalina! I’m totally a fan of bread as a main dish 🙂

Reply

I love fresh basil, so I can imagine how wonderfully delicious this bread turned out to be. It sure looks amazing! I don’t blame you for going carb-oholic over this <3

Sarah | Broma Bakery
Reply

Hahaha, glad you don’t blame me. Thank you Beeta 🙂

Reply

Beautiful bread, Sarah! Love the parmesan/pesto combo 🙂

Sarah | Broma Bakery
Reply

Thank you Jennifer!

Reply

This bread looks beautiful Sarah! Love it!

Sarah | Broma Bakery
Reply

Thank you Mira! XO

Reply

I’m giving you major kudos for restraint because I think I would’ve eaten at least a whole one of these rolls, and I have no carb-craving excuse (it’s just my default state)! This bread looks incredibly savory and delicious!!

Sarah | Broma Bakery
Reply

Aww, thanks Sam. I guess baking all the time keeps my restraint, uh, halfway there 🙂

Reply

I just listened to your interview on the Dinner Special and I love it! You have such gorgeous photography – I’m just sitting here drooling over my keyboard at all these photos. I mean, parmesan pesto bread – it doesn’t get any better than that!

Sarah | Broma Bakery
Reply

Hi Sarah! Thank you so much! So glad you found me from the special and so glad to have you here. Don’t be a stranger!

Reply

How much buttermilk and water does this recipe call for? I only see a square in the place of a number. Looks delicious! Thanks!

Sarah | Broma Bakery
Reply

Hi Holly! It calls for 1/3 cup buttermilk and 2/3 cup water. In case the other fractions don’t show up, the ingredients are as follows:
For the bread
1/3 cup buttermilk
2/3 cup water
1 tablespoon sugar
1 package (2 1/4 teaspoons) instant active yeast
3 tablespoons olive oil
1 large egg, room temp
1/2 teaspoon salt
3 1/4 cups flour
For the pesto
2 cups basil leaves
1/4 cup olive oil
1/2 teaspoon salt
2 teaspoons lemon juice
2 tablespoons pine nuts
1 cup grated parmesan

Enjoy!!

Reply

I am a huge pesto fan as well! This bread sounds and looks fantastic! Great way to use up all of the basil in our garden!

Sarah | Broma Bakery
Reply

Oh it would be a perfect way!

Reply

Sarah,
I’m making this and I am wondering about a couple of things:

I assume that I not only keep the two long edges apart, but that I create a long 20″ twist that I then cut into two 10″ twists?

Is a bread pan the same as a loaf pan? Or do you mean like a cookie sheet? Thanks if you read this!

Sarah | Broma Bakery
Reply

Hi Cathy! A bread pan is the same as a loaf pan! And yes, you will create a 20″ twist that you cut into two 10″ twists!

Thanks & happy baking!

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