Pesto Bread
Prep time
Cook time
Total time
This savory pesto bread is rich, light, and full of pesto flavor. Recipe adapted from The Anniversary Slovak-American Cookbook.
Serves: 1 loaf
  • 2 teaspoons instant yeast
  • 3 tablespoons sugar
  • ⅓ cup butter, melted
  • ⅓ cup milk
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 2 ½ cups all-purpose flour
  • ⅓ cup pesto, store bought or homemade
  1. Heat the milk in the microwave or on the stovetop until it is lukewarm. Pour into a large bowl, then add the sugar, yeast, and butter.
  2. Add in the eggs and salt and stir. Add in the flour and stir to combine. Turn the dough out onto a floured counter and knead until it is smooth and elastic, three to five minutes.
  3. Place the dough in a lightly greased bowl and cover loosely with plastic wrap or a towel and let rise until doubled in size, about 90 minutes.
  4. Turn the dough out onto a floured surface and roll into a rectangle about 12” by 18”. Cut the dough into three equal parts, cutting the length of the shorter side.
  5. Spread pesto on each part, leaving a small margin on each side. Roll tightly, beginning with the longest side.
  6. Braid the rolls loosely together, then place them carefully into a greased bread pan. Allow to rise until doubled in size again, about an hour.
  7. When getting ready to bake, preheat the oven to 350°F. Bake the bread for 40 minutes. Allow to cool for 5-10 minutes in the pan, then turn out onto a cooling rack. Serve warm or at room temperature.
Recipe by Today We Bake at