Braided Brioche Bread with Dandelion Pesto
I must admit, this is not my prettiest creation by a long shot. I had the idea to make a braided pesto garlic bread a few weeks ago, and the results turned out absolutely delicious but less than beautiful. The day that I photographed this bread, the temperature rose to a full on 90° F in May… in Iowa… and my bread became so large! We were laughing so much as I put this together; the layers from braiding it were so ridiculously puffy and melty… Oh it was a mess.
However, the finished bread was some of the softest brioche that I have ever made and the inner filling was just perfectly seasoned. I think you will really enjoy this recipe! It makes a wonderful pull-apart bread for an appetizer, and it tastes perfectly delicious dipped in a bit of marinara sauce or bruschetta mix. Yummy!
ingredients & recipe:
DANDELION PESTO:
2 cups fresh dandelion greens
2 cloves garlic
1/2 cup parmesan cheese, grated
1/3 cup pine nuts or almonds
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil
BRIOCHE GARLIC BREAD:
1 cup warm milk
2 tbsp active dry yeast
2 tbsp granulated sugar
1 tsp kosher salt
3 large eggs
5 cups all-purpose flour
1/2 cup butter, divided in half
1 head roasted garlic cloves, cooled
1 tbsp Italian seasoning
DIRECTIONS:
Make the dandelion pesto by placing all ingredients in a food processor or blender and pulsing until a desired consistency is reached. Place in an airtight container and store in the refrigerator until ready to use.
Begin making the bread. Combine the warm milk, yeast, and sugar. Let sit for about 5 minutes to active the yeast. Whisk in the salt and eggs until combined.
In a standing electric mixer fitted with a dough hook, begin slowly incorporating the flour into the milk mixture. A sticky dough will begin to form. Once formed and no longer sticking to the sides of the bowl, add 1/4 cup of the softened butter. Knead on high speed for about 10-15 minutes. The dough will become wet and sticky, but it will begin to form more solidly and stop sticking to the sides of the bowl. If this does not happen after 15 minutes, add up to another 1/2 cup of flour and knead until smooth and soft.
Shape the dough into a rough ball and place in a lightly greased bowl. Cover with a damp tea towel or plastic wrap and let rise in a warm spot until doubled, about 1 hour.
Gently deflate the dough. Roll out to a 12x16” rectangle.
In a small bowl, combine the remaining 1/4 cup of softened butter, mash in the roasted garlic cloves, and the Italian seasoning. Spread all over the brioche dough. Then, top the garlic butter with about 1/4 to 1/2 cup of the dandelion pesto.
Roll up the dough like a jelly roll, starting with the longest side. Go back and forth, like a typewriter, keeping the rolls as tight as possible. Pinch the ends closed. With a sharp knife, slice down the center of the rolled dough, leaving about 1-inch connected at one end of the dough. Braid the two sides together, exposing the filling. Shape into a wreath by curling the braided dough like a snail’s shell.
Cover and let puff, about 15-20 minutes. Meanwhile, preheat the oven to 375° F.
Bake for 35-40 minutes or until the bread is golden brown and the center is fully cooked through. Slice and serve with marinara, bruschetta, or more pesto!
What do you think? Are prettier foods better, or do you think it’s more about how good it tastes. I am all about the taste, so I decided to share it anyway! Let me know if you make this recipe and if your dough turns out a little less large than mine. Ha!
xoxo Kayla
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