Pesto Pull-Apart Bread

 by Emma Dallon

Ingredients:
1 cup warm milk
1/4 cup warm water
2 teaspoons active dry yeast
1 tablespoon honey
3 tablespoons olive oil
1 large egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup finely grated parmigiano-reggiano cheese
2 tablespoons pesto
4 tablespoons melted butter
1/3 cup pesto
6 ounces fontina cheese, freshly grated (I used Gouda instead)
finely grated parmigiano-reggiano cheese for dusting

Instructions:
Combine the milk and water in the bowl of an electric stand mixer. Stir in the yeast and honey, then add the olive oil. Let sit until foamy, about 15 minutes. Add 2 1/2 cups of the flour, the salt, the egg, cheese and pesto. Beat on medium-low speed with the paddle attachment until just combined, then switch to the dough hook. Add in the remaining flour while the mixer is kneading on low speed. Knead the dough for 5 to 6 minutes - it should be slightly sticky but still pull away from the sides. If it's super sticky, add a bit more flour until it appears silky. (This can also be done by hand if you don't have an electric mixer. Just use a spoon until you've added enough flour to make it easier to handle.)

Remove the dough and place it in a well-oiled bowl. Cover it with a towel and let it rise in a warm place until it's at least doubled in size, about 1 1/2 to 2 hours. Place the dough on a floured surface and knead it a few times, the break or cut it into 12 or 14 equal pieces.

Melt butter in a Dutch oven. Form the dough into equal sized balls (or rolls), and place them in the Dutch oven, flipping so they have butter on both sides. Sprinkle the dough with the fontina, pushing it in between the balls of dough. Spread the pesto on top and in between the rolls as well. Bake for 30 to 35 minutes at 350 degrees, or until the tops are golden and set. In my Dutch oven, it took around 45 minutes. Remove the bread and sprinkle it with extra parmigiano-reggiano if desired. Serve immediately while warm.

Adapted from: http://www.howsweeteats.com/2014/10/cheesy-pesto-pull-apart-bread/