On the Ninth day of Breadmas my Baker gave to me, Pesto Pull-Apart Bread! Okay, okay. I know we can’t be gathering right now, so a bread meant for sharing isn’t what you might be looking for. But I don’t see the point in depriving ourselves of deliciousness just because we would have to eat more of it. So whoever you have in your house, can share this tasty pull apart bread with you, and it’ll be great.Jump to Recipe
Bundt Pan for Shape
So this pull apart bread doesn’t need to be baked in a bundt pan. I’ve baked it in a round cake pan and in a couple loaf pans. But it’s fun to put it in a bundt pan to have the hole in the center for a dipping sauce. Now my bundt pan hole isn’t large enough for my ramekins to fit without pulling the bread apart a bit first. But there are good bundt pans and ramekins out there that do match eachother. If you aren’t feeling fancy however, then serve this bread anyway you want! It’s a weird year after all, so no need to stand on ceremony for your quarantine buddies.
Of all the dipping sauces I’ve used for this pull apart bread, my favourite is always my Roasted Tomato Sauce. But we’ve also dipped it in Caesar dressing (cause we’re classy/Caesar addicts) and BBQ sauce. Basically anything that you would enjoy dipping pizza crusts in is fair game as a dipping medium.
Aside from pesto this pull apart bread can be enhanced in a few ways if you’re feeling frisky. (weird word choice, just roll with it). A really yummy thing to do is after rolling each piece in pesto, roll them in grated parmesan cheese. It will make the whole thing extra pizza-y. The other thing that I’ve done before is add cooked bacon bits into the dough because bacon is delicious and why not. You could also use any kind of pesto that you’d like, for example a sundried tomato pesto would be excellent.
Don’t forget to check out the first 8 days of Breadmas recipes, and follow me on Instagram (@dorkylittlehomestead) for the next 3 days of recipes.
Pesto Pull-Apart Bread
- Bundt Pan or Round Cake Pan
- 1 3/4 cup Milk, warmed
- 2 tsp Honey
- 1 1/2 tbsp Dry Active Yeast
- 4 cups Flour
- 2 tsp Salt
- 1/4 cup Butter
- 6-7 Tbsps Pesto
- Sauce for Dipping
- In the bowl of a stand mixer, combine the warm milk, honey, and yeast. Stir, and allow to sit for 10 minutes to bloom.
- Add the Flour, salt, and butter. Mix on low for a few seconds, then turn it up to medium and mix for 10-12 minutes. The dough will be taught, smooth and elastic.
- Cover and let rise for 2 hours, or more than doubled in size.
- Scrape the dough onto a lightly floured surface. Cut it into 20 pieces. They don't have to be perfectly equal, so just eyeball it.
- Roll each ball in pesto to coat well. Arrange the pieces snuggly into the Bundt pan in one layer. Cover and let rise for another hour. Heat the oven to 375F.
- Bake for about 30 minutes, until deep golden. Remove from the oven and let cool slightly for 20 minutes or so. Remove from the pan and serve with your favourite dipping sauce.
- Store any extra bits in the fridge for up to 2 weeks, or in the freezer for up to 2 months. (but I doubt you'll have leftovers!)