After two very busy weekends, I’m back to cooking, baking and blogging!
As much as I try to plan ahead, it doesn’t always work out well. With planning I refer especially to making a ‘meal list’ for the whole week. Those few times when it actually did work out, I immediately noticed the impact on daily schedule. It truly does make your life easier! When you go to the grocery store well organized and you know exactly what you’ll need throughout the week.
So the result was lots of eating out during lunch breaks, leaving way too much room for junk food. Do you know that feeling when you think it’s time for a detox diet? That’s how I felt.
By the end of the week, I reached the point where I began to ignore how tired I was after a long day.. No more excuses. Thankfully, I had promised to a coworker that I would make a similar version of the Mediterranean Flavored Stuffed Pull-Apart Bread Roll that I posted here a while ago. Similar, because he told me that he doesn’t like artichokes. Nor did I have any olives at home that day. So I started my late afternoon project with making homemade basil pesto, but replacing the pine nuts with almonds, followed by the dough according to this recipe. I ended up making one with pesto only, and the other one mixed with chopped mozzarella. On top, I chose a different shape for the dough, which is as easy to prepare as the previous one, and it looks so neat, doesn’t it?
For an instant I was debating whether I should go ahead and post the same dough recipe again. But as soon as I took it out of the oven, it wasn’t only the look that impressed me, furthermore it was the fabulous taste that blew me away! I didn’t hesitate anymore. I had to post it. How could I have withheld this one from you??
[yumprint-recipe id=’27’]
Thalia @ butter and brioche says
Your pesto bread looks incredible! I love savoury breads like this so I can imagine how delicious it must have tasted. I have to this recipe out.
mediterranealicious says
Thanks Thalia! Can’t wait to hear about how it turned out! In the meantime I’ll think of more savory bread recipes to post..they can be so addictive :)
Michelle - The Secret Ingredient Is says
This looks absolutely amazing — I can’t wait to try it this week!
mediterranealicious says
Thank you Michelle! I would love to hear how it came out!
Tulpentag says
Hallo Rosa,
ich habe gerade deinen Brotzopf nachgebacken mit selbstgemachten Pesto! Ein Traum! Oberlecker!! :)
Ich würde ihn gerne auf meinem Blog zeigen. Natürlich mit Verweis auf dich. Wäre das okay?
Liebe Grüße,
Jenny
mediterranealicious says
Hallo liebe Jenny! Ach wie schoen!! Du scheinst ja genauso davon begeistert zu sein wie ich :) Du darfst es gerne auf deinem Blog posten, und auch deinen Lesern eine Freude damit bereiten ;) LG, Rosa
Tulpentag says
Ach super, da freu ich mich! Mein Freund war auch begeistert. Man MUSS das einfach mögen ;)
Lieben Gruß
Cheryl says
I am very excited to trying out this fabulous bread I was wounding if you could help me out and convert the recipe to cups and tea spoons or table spoons as I am not sure how to convert thank you so much!!!! I will let you know how it turns out!!!
mediterranealicious says
Hi Cheryl! Whenever I find a recipe that uses cup measurements, these two websites have been helpful with the conversion:
http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316
http://www.jsward.com/cooking/conversion.shtml
Hope that helps! Looking forward to hearing from you :)
Bec says
made this the other day and it was delicious. I’ll definitely be doing it again!
mediterranealicious says
So glad to hear you like it ;) Thanks for sharing with me!
Bookmark says
I thought this looked incredible so made it today! Worked out so well, thank you!
mediterranealicious says
Thanks Sophie!! Happy to hear you got to enjoy this recipe :)
Carla says
Favoloso!!!!
Your bread with pesto is fantastic.
I’ll try to do it, thanks for sharing
Carla
mediterranealicious says
Grazie Carla! Sono contenta che ti piaccia. Un abbraccio, Rosa
Marilyne Phelps says
Can you do the bread without braiding it – just leave it as a long tube? Does it have to be eaten the same day or does it still taste good the following day? I have to cook something with pesto for a club meeting and I would have to prepare it the day before.
Thank you.
mediterranealicious says
Hi there! Yes you don’t necessarily need to braid it. I think it tastes best the same day. But you can eat it one day later as well. If you get a chance the following day, try to heat it up for a few minutes in the oven. That might help! Ciao :)
Anet says
Love this bread I’ve made it a few times already – when would you recommend freezing it (if you needed to?)I’m thinking after you’ve braided it? Not really sure? Your thoughts or recommendations? (I know u posted this a while ago)
mediterranealicious says
Hi there ;) I always freeze bread right after baking it, once it has cooled off. I have never frozen raw dough..might work too, not sure..
Hope this helps :)
Kira Feuss says
What kind of oil and flour did you use?
mediterranealicious says
I used all purpose flour and olive oil, but canola or sunflower oil work fine too.
Gloria says
I have a loaf in the oven now! Thanks for the recipe. It smells so good already and I can’t wait to taste it. One question though…have you ever let it rise a second time, after it is cut and braided?
mediterranealicious says
Hi! Hope it came out well and that you enjoyed it :) Yes, I have also let it rise a second time, about 30min. You can’t go wrong with that!
Christopher Thomas Mongelli says
I tried the recipe and man what garbage it is. Im not sure the other reviews but I followed this to the letter only to have a worthless pile of dough.
mediterranealicious says
Hi there, sorry it didn’t work out for you. Unfortunately you did not mention what exactly was “garbage”..so I might have been at least able to help..
And no matter the result, it’s never inappropriate to be respectful ;)
David says
Thanks for a wonderful recipe! Added a couple of tweaks. I used fresh yeast, a jar of quality pesto augmented with a couple of crushed cloves of fresh garlic, a handful of chopped fresh basil and half of a mozzarella ball diced. All else as per your recipe. Once cooked it didn’t last long and I can’t wait to bake another one!
mediterranealicious says
Thank you so much David for your feedback!!! So glad to hear you enjoyed it :) Ciao!
Wendy says
It’s in the oven!! :) I’ll let you know how it goes…it smells beautiful :) It was surprisingly easy to make. I may have used a little to much pesto, I used a vegan pesto.
mediterranealicious says
Hi there! Sounds great!! Hope you enjoyed it :)
Jonathan Benney says
Hi, don’t know if you still monitor this or not? I have a loaf in the oven as I type. I had olives left over so rolled those in with the pesto. Hope it works out.
yyyyyyour site is cool by the way! Thanks.
mediterranealicious says
Hi There ;) Thanks for stopping by! So, how did it come out?? Greetings!