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!!
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 2½ cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons white sugar
- Broccoli Pesto
- 1 head of Broccoli chopped into florets (about 2 cups)
- 2 garlic cloves- peeled
- ½ cup grated parmesan cheese
- ½ cup blanched toasted almond
- ¼ cup extra virgin olive oil
- salt and pepper to taste.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine.
- Knead well until a stiff dough has formed. If dough is too sticky- gradually add the extra half
- cup of flour. Cover and rise until doubled in volume, about 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out.
- Add the pesto ingredients to your food processor fitted with a steel blade and process until smooth.
- Spread the pesto into the middle of the dough and cut inch-thick strips onto either side.
- To "braid" the bread- overlap one over the other- stretching each piece to seal the the beneath it.
- Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
- Slide a the loaf onto a cookie sheet or pizza stone, and bake for 20-25 minutes, or until crust is golden brown and crisp. Cut into slices and serve warm dipped into your favorite sauce.
Crust adapted from: All Recipes
Filling and concept adapted from: Bev Cooks
Katrina @ Warm Vanilla Sugar says
May 18, 2012 at 5:56 pmThis looks so fabulous! Yum!
Me And My Sweets says
May 18, 2012 at 6:58 pmLooks amazing and delicious. Yeast takes a while, but I agree that it’s worth it in the end. Thanks for sharing!
Erica says
May 18, 2012 at 7:49 pmI 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!
Chung-Ah | Damn Delicious says
May 18, 2012 at 8:13 pmThis 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.
Siri says
May 18, 2012 at 9:46 pmOh my god I want that in my mouth right this second.
Kayle (The Cooking Actress) says
May 18, 2012 at 10:46 pmI can so relate–I used to be TERRIFIED of baking with yeast, and now I am so addicted!!
Samantha says
May 18, 2012 at 11:15 pmAudra, 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!
Mi Vida en un Dulce says
May 19, 2012 at 7:17 pmFinnaly 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.
Jacqui Stephenson says
May 20, 2012 at 11:02 amWhat 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
Audra says
May 20, 2012 at 1:16 pmHooray! I’m so glad you hear that it turned out well for you! And your antipasto-style filling sounds great!
Audra says
May 20, 2012 at 1:16 pmI’m looking forward to that too!
Cassie @ Bake Your Day says
May 20, 2012 at 8:24 pmI adore pizza braids and this filling is making my mouth water. I love it!
Jen Laceda says
May 21, 2012 at 6:14 amMe and yeast baking are enemies!!! But I’m willing to give it another go, especially if it comes out this bee-yoo-tiful!
PolaM says
May 21, 2012 at 4:15 pmMakes me hungry!
Grace says
May 24, 2012 at 8:21 pmMMM that looks so delicous!
Elizabeth says
May 28, 2012 at 7:46 pmI love different versions of pesto!
Kris says
August 28, 2015 at 2:09 pmThis looks so good! There’s no actual recipe for the pesto though. I presume you just steam the broccoli and then blitz everything in a food processor?
Audra says
September 11, 2015 at 9:32 amThanks for letting me know- I’ll fix it!
Heather says
January 4, 2019 at 11:21 amHelp! Making this tonight… Do you steam the broccoli first, or toss the raw broccoli in the food processor?