Pesto Bread Wreath
featured in 6 Tasty Ways To Use Sun-Dried Tomatoes
Pillowy dough swirled with savory pesto and studded with sun-dried tomatoes makes this centerpiece bread not only beautiful to present, but also absolutely delicious. Make one (or two) for this season’s holiday party and make sure to snag a slice for yourself before it disappears.
Tasty Team
89% would make again
Total Time
4 hr 20 min
4 hr 20 min
Prep Time
3 hr 20 min
3 hr 20 min
Cook Time
40 minutes
40 min
Total Time
4 hr 20 min
4 hr 20 min
Prep Time
3 hr 20 min
3 hr 20 min
Cook Time
40 minutes
40 min
Ingredients
for 12 servings
Dough
- ½ cup warm milk (120 mL)
- 4 tablespoons granulated sugar, divided
- 2 teaspoons active dry yeast
- 3 ½ cups all purpose flour (420 g), plus more for dusting
- 1 ¾ teaspoons kosher salt
- 1 lemon
- 2 large eggs, beaten
- 1 stick unsalted butter, melted and cooled
- nonstick cooking spray, for greasing
Pesto
- ½ cup pepitas (65 g), toasted
- 3 oz fresh basil leaf (85 g)
- 3 oz freshly grated parmesan cheese (85 g)
- 1 teaspoon kosher salt
- 4 large cloves fresh garlic
- 1 lemon, small
- ⅓ cup extra virgin olive oil (80 mL)
Assembly
- 4 oz cream cheese (115 g), softened
- ⅓ cup sun-dried tomatoes (65 g), minced
- 1 large egg, beaten
Nutrition Info
- Calories 313
- Fat 14g
- Carbs 35g
- Fiber 10g
- Sugar 5g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
- In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
- Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5–10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
- Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
- Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
- Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
- Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
- Bake the wreath until golden brown, about 40 minutes.
- Slice and serve.
- Enjoy!
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