Pesto Pull-Apart Bread

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

Dough

2 teaspoons instant or active dry yeast

1 Tablespoon granulated sugar

¾ cup ( 180g/ml) whole milk, warmed to about 110°F (43°C)

3 Tablespoons ( 43g) unsalted butter, softened to room temperature

1 large egg, at room temperature

2 and ⅓ cups ( 291g) all-purpose flour ( spooned & leveled), plus more as needed*

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon dried basil

Filling

½ cup ( 125g) basil pesto (I recommend my homemade pesto)

1 cup ( 125g / 4 ounces) shredded mozzarella cheese

Topping

2 Tablespoons ( 28g) unsalted butter, melted

¼ teaspoon garlic powder

2 Tablespoons ( 15g) freshly grated or shredded parmesan cheese

optional for garnish: extra pesto

Directions at sallysbakingaddiction.com

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