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    Home » Recipes » Breads » Yeast Breads

    Russian Braided Bread with Pesto Filling

    Published by Melissa on February 23, 2020 | Updated June 10, 2022 | 71 Comments

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    This Russian Braided Bread is a beautiful yeast bread filled with savory pesto. Braiding creates a show-stopping loaf that looks impressive but is quite simple to put together!

    Russian Braided Bread ion a cooling tray.

    Braided bread recipes come in all sorts of flavors and colors. They’re traditionally Eastern European, but you can find recipes with flavors from all over the world. While some loaves are straight and long, like Challah, others, like this recipe, are rolled into a neat circle.

    I filled this braided loaf with classic basil pesto. When braided into the flakey layers of dough, pesto gives a beautiful color and delicious cheesy and herby flavor to our Russian Braided Bread.

    Since I originally posted this braided pesto bread recipe, I received lots of positive feedback from all of you! I’ve updated the post and recipe to answer your most common questions.

    Why Braid Bread?

    Braiding brings this homemade pesto bread to the next level. Braiding creates delicate, crispy layers that turn golden brown in the oven. And under that crunchy crust are pillowy folds of flavorful dough.

    While the end result is a dramatic loaf that’s sure to impress, it only looks complicated. The dough is easy to braid, and the delicious result is worth the effort.

    Step by step photos collage of how to make Russian Braided Bread

    How to Braid Russian Braided Bread?

    Here’s a great video of Chef Ciril Hitz making a sweet version of Russian Braided Bread. She shows you how to easily braid your dough with step-by-step instructions.

    Here’s how we do it:

    First, form the quick yeast dough. We use a NutriMill stand mixer for mixing up bread doughs like this one. For this recipe, it’s best to start with the paddle attachment and switch to the dough hook after adding the flour.

    The dough is done when it’s smooth and satiny, but not sticky. You may need to add more or less flour, depending on how wet your dough is.

    Next, roll the dough into a very thin rectangle. Then spread the dough with a thin layer of pesto or another favorite filling.

    Now, roll the dough into a long, tight spiral. I find it’s easiest to get all of the dough off the counter without tearing it with a handy bench scraper. If you do a lot of home baking, this inexpensive tool is definitely worth the investment!

    Finally, to braid, slice the spiral in half and arrange the two halves like an X. The ends get neatly braided, or twisted, together and wrapped into a circle to create an elegant rose shaped, pesto filled bread.

    This wreath can go straight into a 9-inch springform pan for proofing. Once it’s doubled in size, the bread bakes for just 30 to 40 minutes. When it’s done, brush the crusty pesto braid with olive oil for shine and flavor.

    Voila: a delicious, pesto braided bread that won’t last long! (At least, it doesn’t in my house!)

    Russian Braided Bread on a baking sheet and cooling tray with a knife and olive oil bottle.

    What Should I Fill my Russian Braided Bread with?

    Pesto is always a crowd-pleaser at my house, especially for my grandson. He gobbled this bread up as fast as we could serve it to him and kept asking for more.

    I filled my Russian Braided Bread with half an 8 oz jar of pesto. You can use more or less, depending on how strong you like the a pesto flavor.

    It’s best to use a pesto that’s on the thicker side. Sauces with a lot of oil can make the dough difficult to roll and to seal closed.

    Some of you had the wise idea of adding grated cheese on top of the pesto to absorb some of the liquid and give an extra cheesy flavor to your loaf.

    And if you really want to amp up the cheesiness, why not sprinkle some grated parm on top of the loaf a few minutes before the bread finishes baking?

    If pesto isn’t for you, there are countless other ways to fill your Russian Braided Bread. Here are some sweet and savory options to try:

    • Cinnamon filling, which you can find in our Mardi Gras King Cake.
    • Lemon filling, as we made for our Lemon Pull-Apart Bread.
    • A savory garlic-herb braid from Taste of Home.
    • A simple brushing of olive oil or melted butter and sprinkle of cheese and sea salt would also make a delicious filling!
    Sliced Russian Braided Bread on a Cooling Tray

    Storing Braided Bread

    This Russian Braided Bread is best eaten the day it’s baked while the crust is crispy and delicious. If your family is anything like mine, this shouldn’t be a problem!

    Russian Braided Bread ion a cooling tray.
    Print Recipe Pin Recipe Rate this Recipe
    4.37 from 22 votes

    Russian Braided Bread with Pesto Filling

    Prep Time2 hours hrs
    Cook Time40 minutes mins
    Total Time2 hours hrs 40 minutes mins
    Course: Yeast Breads
    Keyword: baking, food, recipe
    Servings: 1 loaf
    Calories: 186kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 3 – 3 ½ cups all-purpose flour
    • 2 ¼ teaspoons 1 package instant yeast
    • 2 teaspoons granulated sugar
    • 1 ½ teaspoons salt
    • 1 ¼ cup water
    • ¼ cup canola oil
    • 1 tablespoon white vinegar
    • ¼ – ½ cup pesto

    Instructions

    • In the bowl of a stand mixer, using the paddle attachment, combine 2 ½ cups flour, yeast, sugar, and salt.
    • Heat water and canola oil until warm (120°–130°F). Add to flour mixture. Add vinegar. Blend at low speed until well combined.
    • Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough that’s not sticky to the touch, adding more or less flour as needed. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in warm place until almost double.
    • Preheat oven to 400º F. Grease a 9-inch springform pan, and line bottom with parchment; grease paper. Place on top of a baking sheet. Set aside.
    • Punch down the dough. On a floured surface, roll the dough into very thin rectangle, as thin as you can (mine was 20” x 24”). Spread a thin layer of pesto on top of the dough (leave the bottom of the long edge clear ½"). Start at the top of the long edge and slowly, tightly and gently roll the dough into a log. Pinch it closed.
    • Use a bench scraper to cut the dough in half lengthwise. Cross the two halves (layers facing up) to create an X shape; braid top and bottom of dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together.
    • Start at the thinner edge and slowly and very gently, roll the braid into a giant snail shell or a very large cinnamon bun. Be careful to keep all the layers facing up. Pinch the end delicately.
    • Carefully pick up the braid and place it in the prepared springform. Cover; let rise in a warm place until almost double.
    • Bake at 400º for 5-10 minutes, lower oven temperature to 350º and bake for an additional 20-30 minutes. When the bread is out of the oven lightly brush olive oil on top and sides. Let cool on a rack.

    Nutrition

    Serving: 1g | Calories: 186kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 293mg | Fiber: 1g | Sugar: 1g

    If you’re looking for a meal to pair with your freshly baked pesto bread, Pressure Cooker Creamy Tomato Basil Parmesan Soup from Pressure Cooking Today is the perfect complement.

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    Russian Braided Bread with a sharp knife and bottle of olive oil.
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    Old-Fashioned Chocolate Cake with Maraschino Cherry Filling »
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. zorra

      October 26, 2012 at 1:51 am

      Another beautiful Russian Rose! Love the savory filling! Thank you for baking for Word Bread Day . Hope you will join us next year again!

      Reply
    2. kristy

      October 22, 2012 at 6:38 am

      Oh my, bread with pesto spread sounds just perfect for me. I am a total big fan of pesto. I bet this bread smell awesome. Btw, I have missed out this year WBD event. I thought it was on November. Darn! I have waited for so long for this event to come. Well, there always next time…so waiting for the next event 2013. :o) Enjoy & have a great week ahead, Barbara.
      Kristy

      Reply
    3. jehanne@thecookingdoctor

      October 21, 2012 at 7:08 am

      the braids look absolutely gorgeous, Barbara. I will keep this in mind for my fussy 2-yr old, maybe she will love it too.

      Reply
    4. Elizabeth

      October 19, 2012 at 10:47 pm

      Your rose looks absolutely perfect. I love the colour that it became with baking. When I first looked at it, I thought you had filled it with chocolate. (Ha! Suddenly I want to bake the bread again and use chocolate as the filling!)

      Reply
    5. Joanne @ Inspired Taste

      October 19, 2012 at 8:45 am

      Wow, what a beautiful bread! I bet the pesto makes it taste amazing!

      Reply
    6. Aparna

      October 18, 2012 at 8:57 pm

      Your twisted “rope” looks perfect as does the bread. I’ve made a twisted loaf with pesto filling and its my to-go savoury filling. 🙂

      Reply
    7. Ckay

      October 18, 2012 at 1:08 pm

      Barbara, this is one of the most wonderful and delicious bread I’ve ever made and eaten.
      Like you, I’ve chosen a savory version; like you I’ve chosen Pesto (and Parmesan).
      You made such a beautiful twist and I love your step-by-step guide.

      See you next month ♥

      Reply
    8. teresa

      October 17, 2012 at 10:24 pm

      the pattern is so cool, what a beautiful bread! pesto is such a great spread for so many things.

      Reply
    9. Deborah

      October 17, 2012 at 8:39 pm

      This is absolutely gorgeous, Barbara!!

      Reply
    10. My Inner Chick

      October 17, 2012 at 4:33 pm

      —Barbara,
      that is probaby the most beautiful looking braided bread I’ve ever seen. WOWw….Now only if I could TASTE it. Xx

      I think I’d even use it as a center piece :))

      Reply
    11. Rocky Mountain Woman

      October 17, 2012 at 2:10 pm

      So elegant! It would be wonderful for a party…

      Reply
    12. Angie@Angie's Recipes

      October 17, 2012 at 12:04 pm

      Beautifully baked! Love the pesto filling in the bread.

      Reply
    13. Ala

      October 17, 2012 at 9:46 am

      I absolutely love this idea, Barbara–it’s rare that I go into a post with it bookmarked before I take a look at the recipe, but this is some absolutely gorgeous work. Thank you so much for sharing, I can’t wait to try making this with homemade pesto!

      Reply
    14. Tiffany @foodfinery

      October 17, 2012 at 8:40 am

      This is amazingly beautiful.

      Reply
    15. Melissa @ Bless This Mess

      October 17, 2012 at 6:53 am

      Whoa. Now that is pretty bread. I’ve never made such a thing but now I’m convinced I DO need to make it. Soup anyone?!

      Reply
    16. Lora @cakeduchess

      October 17, 2012 at 6:43 am

      gorgeous Russian braid for World Bread Day, Barbara. I have to try this recipe-love it:)

      Reply
    17. Rachel @ Baked by Rachel

      October 17, 2012 at 6:42 am

      Absolutely gorgeous Barbara! I need a slice of this.

      Reply
    18. Paula @ Vintage Kitchen

      October 17, 2012 at 2:07 am

      This braid takes the price Barbara! Gorgeous and I bet it tastes amazing with pesto! I made Ciril Hitz russian bread with an orange filling a few times but never in such a nice round shape.

      Reply
    19. Deb

      October 16, 2012 at 10:50 pm

      Oh my goodness, forget the dinner I’ll just have some of your bread! Barbara, that is quite an irresistible braided bread!

      Reply
    20. Mercedes

      October 16, 2012 at 8:35 pm

      Wow this is incredibly beautiful and sounds delicious!

      Reply
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