Sunday, 13 November 2011

Pesto Pull Apart Bread

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As many of you may know I made my first savory pull apart bread quite recently. It was a real success, so tasty and moorish that I just couldn't resist making a different variety this weekend. This is a pretty simple bread recipe so its definitely worth a try even if you aren't an avid baker and its sure to impress. After such a late night last night it has been a true saviour. I love eating it on its own as a snack but its great alongside most meals. This time round I made my own basil pesto but you could always use rocket to change it up a little bit or make the sundried tomato version I made last time.

You will need-
  • 1 cup of warm water
  • 1x 7g pouch of dry yeast
  • 2 + 1/2 cups plain flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp softened butter
  • 1 egg
  • 1/4 cup pine nuts
  • 3 cloves garlic
  • 1 large handfuls of fresh basil
  • 1/4 to 1/8 freshly grated parmesan
  • Olive oil
Start by combining the water and yeast in a large bowl and then set aside for around 5 minutes. While you're waiting mix together 1 cup of flour, the sugar, salt and butter in a separate bowl. 

When the 5 minutes are up add the flour mixture to the yeast and mix until it is all incorporated. I used dough hooks on my hand mixer but you could use a wooden spoon or if you're lucky enough to own one, a stand mixer with the dough hook attached. Next add the egg and mix for a few more minutes.

Then slowly start adding the remaining flour whilst constantly mixing until a soft dough is formed. It should pull apart from the sides. You may need to use a little more or a little less flour. Overall you should have a slightly wet dough so don't add too much flour.

Place the dough in a floured bowl in a warm place covered with a tea towel for at least an hour or until the dough has doubled in size.

Whilst the dough is rising make your pesto. Begin by toasting your pine nuts either in a frying pan or in the over till lightly golden. Next pick your basil and peel your garlic.

Firstly place your garlic in your food processor and blitz for a few seconds. Then add the basil, parmesan, pine nuts and a drizzle of olive oil and blitz again. Scrape the sides down and season with pepper. Add a little more oil if needed so you get a slightly runny consistency.

When your dough is ready knock all the air out and then roll out thin onto a floured surface. Spread the pesto evenly over the whole thing and grate a little extra parmesan ontop.

Cut the dough into equal strips and then cut those into squares. Oil and flour a bread tin an then place the slices in sideways into the tin. Cover with a tea towel and place in a warm place to rise for 30-45 minutes till it has nearly doubled in size. Pre-heat your oven to 170C

Once the dough has risen bake in the oven for 30-35 minutes until golden brown.

Once it has baked leave it to cool in the tin for around 20 minutes and then invert onto a wire rack to cool. Pull the layers off to eat.

Enjoy x


  1. Hi! Thanks so much for posting your recipes, I absolutely love them. The Bakewell muffins and peach upsidedown cake were both great successes. I've tried this recipe today and did get a bit muddled, however. The first few steps call for 1 cup of flour - this resulted in a batter. On the assumption of a tiny typo, I added in the second cup of flour. It's rising in the oven at the moment, so god knows if I've created a monster! Could you point me in the right direction?


    1. Hi rh,

      I'm sorry I didn't make it clearer. You first of all make a sort of starter with the cup of flour, yeast etc and then you add the remaining cup & 1/2 to make the dough. I will adjust the recipe now. Hope it worked out for you!



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