Ok you guys- it’s official- I am obsessed with baking with yeast! What started out as an irrational parnoia has turned into my new favorite hobby. Is it the satisfaction of watching the dough rise that I love so much? Maybe thhe soft pillowy breads that come out of the oven? Is it taking all my stresses out as I knead the dough on my table? Who knows- but- I really can’t get enough.
I’d been eying this particular recipe on Pintrest for awhile, and had been waiting for the perfect chance to make it. Well the chance came a few weeks ago when my dear friend Laura and I made plans to bake together. She’d given up sweets for a few weeks (how?) so I thought it would be nice to make something she could actually enjoy. (Plus- the morning of our baking date she found out some truly amazing news- and it seemed like celebrating with a piece of broccoli pesto bread was better than nothing!)
The original recipe used store-bought french bread dough, but I wanted to try something from scratch. I thought pizza dough would be perfect for this, almost like a calzone, so I went with that. I found this recipe so easy to work with and man oh man did it rise! So much so I had to keep punching it down while I waited for Laura to arrive!
Numerous types of filling would be excellent here, but I thought broccoli pesto sounded so interesting I just had to try it. The options are endless and I can’t wait to try it again with something new. (Brie and pears maybe?) I also am excited to try to make my first homemade pizza and actually use this as crust!
Are you intimidated by the pretty braid on top? Don’t worry- it’s easy as can be and I included step by step pictures below!!
Ingredients Instructions
http://www.the-baker-chick.com/2012/05/18/braided-broccoli-pesto-bread/
Crust adapted from: All Recipes
Filling and concept adapted from: Bev Cooks
I love different versions of pesto!
MMM that looks so delicous!
Makes me hungry!
Me and yeast baking are enemies!!! But I’m willing to give it another go, especially if it comes out this bee-yoo-tiful!
I adore pizza braids and this filling is making my mouth water. I love it!
I’m looking forward to that too!
Hooray! I’m so glad you hear that it turned out well for you! And your antipasto-style filling sounds great!
What an amazing recipe! I made this braided loaf today all the way in Brisbane (Australia) and it was an absolute hit. It turned out just like the one in your picture! I can’t wait to try different fillings. I’m thinking of doing an antipasto style one next time – ricotta, feta, olives, sun dried tomatoes and artichoke. Maybe even one with fried mushrooms with herbs and ricotta. Thanks for posting :) Jacqui
Finnaly I think I found a way for my familly to eat brocoli…!!! There are some vegtables a little bit hard to eat by the kids, but if it’s inside a home baked bread, I guess it will be a success.
Audra, This is such a beautiful braided bread! Well done! I am so looking forward to finishing up my current show so i have more time to bake!
I can so relate–I used to be TERRIFIED of baking with yeast, and now I am so addicted!!
Oh my god I want that in my mouth right this second.
This is absolutely gorgeous! And I’m so glad to hear that you’re obsessed with yeast now. Yeast freaks me out so maybe if I try it enough, I’ll be obsessed like you! I’d love to make more breads at home.
I had the same experience with bread-baking! I was totally afraid of yeast (proofing?! ahh!), until I started working with it more often… and now, I love it! It’s definitely the fluffy and chewiness of the finished products that gets me. Keep up the bread posts!
Looks amazing and delicious. Yeast takes a while, but I agree that it’s worth it in the end. Thanks for sharing!
This looks so fabulous! Yum!