Published on April 23rd, 2014 | by Kristen Swain0
Pesto Pull Apart Bread
I have made many bread types from this Rhodes frozen bread dough, and I will continue making more. It’s just so much fun and so easy to make a artisan type of bread from a loaf of frozen dough. All the hard work has been made easier, and you can still say, it’s handmade! Today’s version is a pesto pull apart bread, that’s just my way of saying, forget the knife, just tear chunks of bread off. Dip those babies in some tomato sauce and you have a delicious hearty bite!
This recipe makes two medium loaves. Freeze one, or take it to a potluck. This bread is delicious with any meal, Italian, stew, or soup!
Begin with two loaves of Rhodes frozen white dough. Italian seasoning, pesto, two eggs, and some garlic. If you want to leave out any of the spices/herbs feel free. I like spices and tend to use them well.
Make sure you spray your pans well with cooking spray, we don’t want the breads to stick.
Next, begin to chop your breads up on a cutting board. I use a big butcher knife. And then I added about 4 tablespoons of pesto, 2 tablespoons of chopped garlic and about a tablespoon of Italian seasoning.
On top of that, I added my two eggs. Then I chopped and chopped away until the bread was a mixture. You could add cheese at this point if you are inclined. Parmesan or mozzarella .
Now that it’s all chopped and mixed, I divided it half and put the mixture in my bread pans.
Let the bread rise in a warm spot, covered lightly with some saran wrap.
Now that it’s risen for about 2 hours or until basically double. Heat your oven to 400 degrees and put your bread in for about 15-20 minutes, until it is browned and sounds hollow when you tap on it.
Pull them out of the oven and let them cool a bit.
When cool enough to touch the pans, tip the bread out and allow to cool on a cutting board or rack.
It’s ready to eat, and you can just pull chunks of the bread off for serving!