How to Make Homemade Garlic, Mozzarella, Feta & Pesto Pull Apart Bread

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, garlic, mozzarella, feta & pesto pull apart bread. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Garlic, Mozzarella, Feta & Pesto Pull Apart Bread is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Garlic, Mozzarella, Feta & Pesto Pull Apart Bread is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook garlic, mozzarella, feta & pesto pull apart bread using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Garlic, Mozzarella, Feta & Pesto Pull Apart Bread:

1. Make ready 1 1/2 cups cups whole wheat flour
2. Get 1 Pack dry yeast1/4 oz
3. Take 2 tsp raw sugar
4. Make ready 1 1/2 tsp table salt
5. Get 1 1/4 cup water
6. Take 1/4 cup olive oil
7. Make ready 1/2 cup pesto
8. Make ready 200 grams Feta
9. Get 4 Cloves garlic
10. Prepare 100 grams Mozzerella

Steps to make Garlic, Mozzarella, Feta & Pesto Pull Apart Bread:

1. In the bowl put all of your flour and 1 cup of the whole wheat. Add the yeast, sugar and salt. Using hot water, combine water and olive oil and mix. Add water and oil to the dry ingredients and mix until well combined. Start adding the remaining flour in small increments, make sure you scrap the bowl often. Your want a soft dough that is just past being sticky…just barely. This will take about 5 minutes. Turn your dough ball into a greased bowl and turn to coat. Cover and set in a warm spot t
2. Preheat oven to 400F.
3. Punch down the dough and turn out onto a floured work surface. Shape the dough into a long tube, a little over 12 inches long. Using a rolling pin, roll dough out into a rectangular shape until the dough is very thin, as thin as you can (1/4-1/2 inch). Spread the pesto, feta, garlic & mozzerella in a thin layer over the dough leaving one of the longer sides with a space about an inch wide.
4. From the opposite long side, begin to roll the dough into a log, just like a swiss roll.
5. Cut the log into lengthwise so you have two long pieces.
6. Lay the cut edges facing up. Pinch the top ends together and then twist the two pieces together keeping the cut edge facing up. Pinch the bottom ends together.
7. Using a greased spring-form pan base, a cake or pie pan, take the dough at whichever end seems smaller and begin to coil the braid around in the pan and tuck the end under. If using spring-form, attach the side ring.
8. Cover and let rise again until almost double.
9. Bake for 10 minutes and then reduce temperature to 350F and continue to bake for another 25 minutes or until bread is golden brown.

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