Fennel Pesto Pull-Apart Bread Recipe

Step 1: To begin making Fennel Pesto Pull-Apart Bread first make fennel pesto, dry roast the pine nuts in a skillet over low heat until brown spots appear on them

Step 2: Roast the chopped fennel leaves and garlic for a minute or so

Step 3: Transfer all the ingredients to a mixer along with olive oil, cheese, salt, pepper, zest, lemon juice and grind to a smooth paste

Step 4: Transfer to a bowl or store up to 2 weeks in the fridge

Step 5: To prepare the dough for the bread, dissolve the instant yeast in lukewarm water

Step 6: In a mixing bowl, combine the dissolved yeast along with flour, milk powder, mashed potato and honey

Step 7: Knead everything together to get a smooth dough by hand or using a stand mixer

Step 8: Sprinkle the salt, olive oil and continue to knead

Step 9: If you are using a stand mixer continue for about 7-10 minutes in low speed

Step 10: Place the dough in a lightly greased bowl

Step 11: Cling wrap the bowl and allow the dough to rise at room temperature till it is nearly doubled in size, around 1 hour

Step 12: Lightly grease a 12-inch round cake pan

Step 13: Once the dough has doubled in volume, transfer the dough to a lightly greased platform and gently deflate the dough

Step 14: Roll out the dough into a large rectangular shaped sheet

Step 15: Spread the fennel pesto over the rolled out dough sheet

Step 16: Now start rolling the dough sheet from one side to form a cylindrical shaped swiss roll like shape

Step 17: Place the rolls in the round cake pan, spacing them evenly with some gap allowing room for the dough to rise

Step 18: Cover the pan with Next cut even size circles from the round cylindrical roll

Step 19: Arrange the rolls in the greased round cake pan, spacing them evenly with some gap in between allowing room for the dough to rise

Step 20: Cover the pan with a lightly greased plastic wrap, and allow the rolls to rise till they are double in size

Step 21: This process will take near about 1 hour

Step 22: While the rolls are rising, preheat the oven to 190°C

Step 23: The rolls are ready to be baked

Step 24: Give it an egg wash or milk wash and sprinkle sesame seeds

Step 25: Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, about 25 to 35 minutes

Step 26: Remove the rolls from the oven, brush with olive oil and carefully transfer to wire rack

Step 27: Brush with more pesto sauce just before serving

Step 28: Serve Fennel Pesto Pull-Apart Bread warm for a dinner with Tomato Corn Au Gratin