For a Christmas appetizer or as a side dish to the main meal, you can't go past this cheesy, pesto Christmas tree pull apart bread. Make it ahead of time and freeze or bake fresh on the day.
2teaspoonsactive dry or instant yeast (about 8 grams)
1Tablespoonwhite sugar
¼cupwarm water(40-45°C/104-113°F - see note 1)
2 ½cupshigh grade/bread flour
½teaspoonsalt
½cupwarm milk(warm to the touch)
25gramsbutter(melted)
1egg
Topping
⅓cuppesto
1cupgrated cheese(I use a mixture of parmesan and edam or mozzarella)
Instructions
Make the dough - In a large bowl (the bowl for your stand mixer if using) add the yeast, sugar and warm water and whisk gently to combine. Allow to sit for 5-10 minutes until the mixture is foamy.Add the remaining dough ingredients and knead using a stand mixer with the dough hook on low speed for 5 minutes, or by hand for 7 minutes, or until the dough forms a soft ball that springs back when lightly pressed. You should be able to handle the dough without it being too sticky, so add slightly more flour if you need.Transfer into a large clean bowl and cover in glad wrap or a clean tea towel and put in a warm place to rise for 40-50 minutes or until almost doubled in size (see note 2)
Shape the bread - Punch the dough down and divide into 25 equal pieces. Roll each piece into a tight ball and place on a baking tray lined with a silcone liner or baking paper in the shape of a tree, starting with one in the centre at the top, 2 on the next level, then 3, 4, 5 and 6, finishing with 4 in the centre at the bottom to create the trunk. Leave about 2 cm between each ball to allow them room to rise.Cover with gladwrap or a clean tea towel and allow to rise somewhere warm for around 45 minutes-1 hour or until doubled in size.
Add toppings - brush the rolls with pesto and sprinkle with grated cheese
Bake - at this point you can either bake completely, or par bake if you are planning to make them ahead of time (see notes for instructions on par baking)Bake at 180°C for 15-20 minutes until golden and baked through. Serve immediately.
Notes
1. If you don't have a thermometer, you want to use tap water that is quite warm to the touch - warmer than lukewarm but less than hot!2. If the weather is warm I leave the dough by a sunny window to rise, if it's cooler you can put it in your hot water cupboard or heat your oven to the lowest setting, turn it off and leave the dough in there to rise.3. To par bake the rolls - bake at 180°C for 8 minutes before removing from the oven and allowing to cool before freezing or storing in the refrigerator until ready to finish baking.Once the rolls have been parbaked, allow them to cool and then you can either put them in the fridge overnight to finish baking in the morning, or if you are making them further in advance, cover and freeze them on the tray and then once frozen, remove from the tray and cover well or wrap tightly in tinfoil or gladwrap (they are easier to manage when frozen!)When you are ready to bake them, remove from the freezer and allow to thaw slightly before baking for around 10-15 minutes or until golden brown and baked through. If baking from the fridge they will only need around 8 minutes in the oven.
Nutrition Facts
Christmas Tree Pull Apart Bread
Amount per Serving
Calories
228
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
35
mg
12
%
Sodium
295
mg
13
%
Potassium
67
mg
2
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
386
IU
8
%
Calcium
116
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.