Soft & Fluffy Pesto Pull-Apart Milk Bread

Yiannoulla Burness
May 13
4 min read

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.

This bread is made using a special technique called Tangzhong — a Japanese method for creating ultra-soft bread that stays fresh for longer. Tangzhong is made by cooking flour and liquid together in a ratio of 1 part flour to 5 parts liquid. The mixture is cooked until it thickens into a smooth, gelatinous roux. Adding this roux to bread dough improves moisture retention, resulting in a softer loaf with an extended shelf life.

Instead of egg, this recipe uses Chia Seed as an egg substitute. The chia seeds are ground into a powder, mixed with water, and left to bloom until thick and gelatinous. This mixture mimics the texture and binding properties of egg in the dough.

For the best results, it is highly recommended to weigh your ingredients rather than rely on cup measurements. Measuring by weight provides greater accuracy and consistency, which is especially important in bread baking. Be sure to read through the recipe fully before starting.

It is worth the effort to make this bread.

EQUIPMENT

Small saucepan and wooden spoon or whisk

Stand mixer with paddle attachment

Standard loaf tin size 9x5 inhes or 23x13cm approximately

Baking paper to line base of tin

Wire rack

OVEN

Preheat oven to 180°C or 350°F at least 20-30 minutes before baking. Oven thermometers are good and give an accurate reading of how hot your oven is. Once it reaches the required temperature your ready to bake.

RECIPE

TANGZHONG ROUX

INGREDIENTS

35g or 1/4 cup plain flour

175g filtered water

METHOD

• 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.

FOR THE BASIL PESTO YOU CAN USE STORE BOUGHT OR MAKE YOUR OWN

INGREDIENTS FOR 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

METHOD

• 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.

MILK BREAD INGREDIENTS

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

METHOD

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)