Challah Project # 18 – Pesto Challah

“I LOVE this Challah!” was Cam’s proclamation. It has been a good week for pleasing my son.  A welcome relief after weeks of complaints.

The texture of this bread was just how you want a challah to be, soft, fluffy and chewy, with just the right amount of moisture. 

Although the aroma of pesto is strong, there is just a slight hint of it in the flavor.  The recipe calls for 2 Tablespoons; next time I may double that. I used the broccoli rabe pesto I made last week but you can used whatever pesto you prefer – basil pesto, parsley pesto, or any other that strikes your fancy.


It was a nice dough to work with, resulting in smooth, even strands, great for braiding.

Pesto Challah

From The Challah Blog

3/4 c water

2 1/4 tsp active dry or instant yeast (1 packet)

1/4 tsp sugar

1 egg plus 1 more for egg wash

3 tbsp olive oil

3 c flour (I used half bread flour and half unbleached all-purpose flour … you can use any proportion to your taste)

1 tsp salt (can be omitted depending on the salt quantity in your pesto, especially if it is store-purchased)

2 tbsp pesto (use more for a stronger pesto flavor)


Add the yeast and sugar to warm water in mixing bowl. Allow yeast to proof about 10 minutes.

Add the flour and salt (if using). Mix by hand or on a stand mixer until a ball forms. Place in oiled bowl and cover in plastic wrap or a towel. Allow to rise at about an hour and a half, until dough has doubled in size. (As you know by now, I put my dough in the fridge overnight to rise until I am ready to bake the next day, this allows more flavor to develop in the dough).

Braid as you would like. Allow to rise an additional 20-30 minutes.

Top with an egg wash and finely grated parmesan cheese if you like.

Bake at 350 for 25-30 minutes. Cool on a wire rack. Enjoy!

Makes 1 loaf.





One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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