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Pesto Pull Apart MIlk Bread

You are going to love this bread — it is light, fluffy, and incredibly soft in texture, filled with homemade Basil Pesto and grated non-dairy cheese. This pull-apart bread is sure to please, with a golden, crisp exterior and a soft, pillowy interior.
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Prep Time 2 hours
Cook Time 35 minutes
Servings 6 people

Equipment

  • small saucepan and wooden spoon or wisk
  • stand mixer with paddle attachment
  • Standard loaf tin size 9x5 inhes or 23x13cm approximately
  • Baking paper to line base of tin
  • wire rack

Ingredients
  

TANGZHONG ROUX

  • 35g or 1/4 cup plain flour
  • 175g filtered water

BASIL PINE PESTO

  • 3 medium size garlic peeled
  • 1 cup basil leaves (tightly packed)
  • 1 cup Italian parsley leaves (tightly packed)
  • 1-2 tablespoon lemon juice (optional)
  • 1/2 cup pine nuts * (see note)
  • 1/2 teaspoon salt or to taste
  • 1/4 - 1/2 cup extra virgin olive oil

MILK BREAD

  • 15g or 2 level tablespoons Chia Seed powder
  • 40g or 40ml filtered water
  • 340g or 2 level cups plain flour + 3 tablespoons
  • 5g or 1 1/4 teaspoons instant dry yeast
  • 30g or 2 tablespoons cane sugar
  • 40g or 2 tablespoons plant-based butter 
  • 140g or 2/3 cup soy milk or plant-based milk of choice, lukewarm
  • 3g or 1/2 teaspoon pink Himalayan salt
  • Prepared Tangzhong roux

PESTO FILLING

  • Basil Pesto
  • Grated plant based cheese of choice, I like cheddar

Instructions
 

METHOD FOR TANGZHONG ROUX

  • • Place the flour and water into a small saucepan and whisk until smooth. 
    • Place over low heat, stirring continuously. As the mixture thickens, stir briskly to prevent lumps from forming. Once the mixture becomes thick and gelatinous, remove from the heat and spoon into a bowl.
    • Place in the fridge until fully cooled.

METHOD FOR BASIL PESTO

  • • Use food processor or mortar and pestle
    • Place first six ingredients in a food processor and pulse a few times to break down ingredients.
    • With the motor running slowly pour in olive oil until well combined and creamy.
    • Adjust seasoning if needed, set aside in an airtight container.
    • Note: use macadamia, walnut, cashew, pistachio or almond in place of pine nuts.

MAKE THE BREAD

  • PREPARE THE CHIA SEED
    • Grind the Chia Seed into a fine powder using a seed grinder. 
    • Measure the required amount, mix with water, and set aside to bloom for 20–30 minutes.
    WARM THE MILK
    Place the milk into a small saucepan and heat until lukewarm. The temperature should feel slightly warm, not hot, as overheating can kill the yeast.
    MAKE THE DOUGH
    • In a stand mixer fitted with a paddle attachment, combine the flour, yeast, sugar, butter, lukewarm milk, and chia egg. Mix on low speed until combined.
    • Increase the speed slightly and mix until the dough begins to come together.
    • Reduce the speed to low again and add the Tangzhong roux and salt. Mix until fully incorporated.
    • Increase the speed slightly and continue mixing for 4–5 minutes, or until the dough becomes smooth, soft, and stretchy. If the dough feels too sticky, add extra flour 1 teaspoon at a time.
    FIRST RISE
    Place the dough into a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in size, approximately 1 hour depending on room temperature.
    SHAPE THE DOUGH SECOND RISE
    • Once risen, transfer the dough onto a lightly floured surface and gently punch down to release excess gas.
    • Weigh the dough and divide into twelve even portions. Shape each portion into a ball and let them rest 15 minutes.
    • Lightly dust the bench surface with flour, take each dough ball and roll into as near to a small circle shape, they don't have to be perfect, ( 3.5 -4 inches or 8-9cm) Spread a heaped teaspoon of basil pesto on one half of the dough, sprinkle with grated cheese and fold in half. Repeat for each ball.
    • Arrange each folded dough piece upright in the loaf tin, placing them side by side with the folded edges facing upward. Slightly overlap each piece to create a layered pull-apart effect. 
    • Make sure the loaf tin is lightly greased even if it is non stick. I always line the base of the tin with baking paper.
    • Once all the dough portions are in the tin, cover loosely (I place a clean tea-towel over the dough) and leave to rise until doubled in size, approximately 30 minutes. (It also depends what the room temperature is)
    PREHEAT THE OVEN AT LEAST 20-30 MINUTES BEFORE YOUR BREAD IS READY TO BAKE.
    BAKE
    • Mix 2 tablespoons of milk with a few drops of maple syrup and gently brush over the rolls.
    • Bake on the middle oven rack for 20–30 minutes, checking after 20 minutes. Rotate the pan if needed for even browning.
    COOL
    • Remove from the oven and allow the bread to rest for at least 10 minutes in the tin. 
    • After resting remove gently from tin and continue resting on a wire rack for at least another 30 minutes before serving.
    STORAGE
    • This bread is best eaten in a couple of days. I keep mine in the fridge after that time. It also makes beautiful toast as well.