This delightful Pesto Christmas Tree Pull-Apart Bread is not only eye-catching but also packed with flavor! Soft, buttery dough is swirled with tasty pesto, making each piece a treat.
It’s perfect for sharing with family and friends during the holidays. I love pulling apart the warm bread and enjoying it with a side of marinara sauce—it’s like a cozy hug on a plate! 🎄
Key Ingredients & Substitutions
All-purpose Flour: The basic structure of your bread comes from all-purpose flour. If you need a gluten-free option, use a 1:1 gluten-free flour blend. It’s my go-to when I want a similar texture without gluten.
Yeast: Active dry yeast is essential for rising. If you have instant yeast, you can use it too without dissolving in warm milk—just mix it into the dry ingredients. This is what I often do for quicker prep!
Warm Milk: Warm milk helps activate the yeast. Almond or oat milk can be used instead, and the result will be just as lovely. I’ve enjoyed using almond milk for its nutty flavor!
Basil Pesto: While basil pesto is traditional, you can use sun-dried tomato pesto or even spinach for a twist! Sometimes, I add some chopped sun-dried tomatoes for a pop of color and flavor.
Cheeses: Mozzarella and Parmesan create a gooey and savory filling. If you’re looking for a lactose-free option, try using plant-based cheese. I’ve found almond-based mozzarella melts nicely!
What’s the Best Way to Knead Dough for Perfect Texture?
Kneading is key to developing gluten, which gives your bread structure. Here’s how to do it right:
- Flour your work surface slightly to prevent sticking.
- Using the heel of your hand, push the dough away from you, then fold it back over itself.
- Turn the dough a quarter turn after each knead. Knead for 6-8 minutes until the dough is smooth and elastic. You can test it by doing the “windowpane test”—stretch a piece of dough; it should be translucent but not tear easily!
Taking this time makes your bread light and fluffy; it’s worth it! Don’t rush this step, and you’ll be rewarded with a delicious pull-apart bread!
Pesto Christmas Tree Pull-Apart Bread
Ingredients You’ll Need:
For the Dough:
- 3 1/2 to 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 2 tbsp sugar
- 1 tsp salt
- 4 tbsp unsalted butter, melted
- 1 large egg
For the Pesto Filling:
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter, melted (for brushing)
- Optional: pinch of garlic powder or minced garlic in pesto for extra flavor
For Garnish:
- Coarse sea salt (optional, for sprinkling on top)
How Much Time Will You Need?
This recipe will take about 2-2.5 hours, including prep and rising time. Plan for about 1-1.5 hours for the dough to rise, plus 25-35 minutes for baking. It’s a fun project, and the delicious aroma in your kitchen while it bakes is absolutely worth the wait!
Step-by-Step Instructions:
1. Preparing the Dough:
Start by dissolving the sugar and yeast in warm milk in a small bowl. Let it sit for about 5-10 minutes until it becomes frothy. In a larger bowl, combine 3 1/2 cups of flour and salt. Once the yeast mixture is frothy, add it to the flour mixture along with the melted butter and egg. Mix everything together until a soft dough forms.
2. Kneading the Dough:
Turn the dough out onto a floured surface and knead for about 6-8 minutes. You want the dough to become smooth and elastic. If it feels sticky, sprinkle in a bit more flour as you knead. Once it’s ready, place it in a greased bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm spot until it doubles in size, which will take about 1-1.5 hours.
3. Shaping the Tree:
After the dough has risen, punch it down gently. Roll it out on a floured surface into a large rectangle, roughly 12×18 inches. Spread the pesto evenly over the surface, then sprinkle the mozzarella and Parmesan cheese on top. Now, tightly roll the dough from the long side into a log.
4. Forming the Tree Shape:
Grease a cone-shaped mold (or use a clean, heatproof metal cone or a small flower pot lined with foil). Cut the rolled dough into sections about 1-1 1/2 inches wide. Carefully stack these dough pieces vertically around the cone to shape them like a Christmas tree, leaving some space in between each piece so they can be pulled apart after baking.
5. Final Rise and Baking:
Cover the entire tree lightly with plastic wrap and let it rise again for 30-45 minutes until puffy. While it’s rising, preheat your oven to 350°F (175°C). Before baking, brush melted butter over the bread and sprinkle with coarse sea salt if you like.
6. Baking and Serving:
Bake the tree for 25-35 minutes or until it’s golden brown. If the top darkens too quickly, loosely tent it with foil. Once baked, let the bread cool for about 10-15 minutes before removing the cone. Serve warm and enjoy pulling apart the delicious pieces! You can pair it with extra pesto or marinara sauce for dipping if desired. Enjoy this festive treat!
This Pesto Christmas Tree Pull-Apart Bread is not just a feast for the eyes, but it also offers a delightful burst of flavors, making it a perfect centerpiece for your holiday gatherings!
Can I Use Store-Bought Pesto?
Absolutely! Store-bought pesto is a great time-saver. Just make sure to choose a high-quality brand for the best flavor. If you have some time, homemade pesto can elevate the dish even more!
Can I Make the Dough the Night Before?
Yes! You can prepare the dough, let it rise for the first time, then punch it down and store it in the fridge overnight. Just let it come to room temperature and rise again before shaping the tree the next day.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it might be due to cold temperatures or inactive yeast. Make sure your yeast is fresh, and consider moving the dough to a warmer spot, like near a warm oven. Try to keep it in a cozy environment, ideally around 75-80°F (24-27°C) for the best results!
How Should I Store Leftover Bread?
To store leftovers, keep them in an airtight container at room temperature for up to 2 days. You can also freeze the bread by wrapping it tightly in plastic wrap and then foil for up to 3 months. Just let it thaw at room temperature when you’re ready to enjoy it again!
