Cheesy Pesto Pull-Apart Bread

Directions

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1. In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, honey, and yeast. Let the mixture sit for 5–10 minutes until the yeast becomes foamy.

2. Add the bread flour and salt, then mix until a shaggy dough forms. Knead by hand or with a dough hook for about 10 minutes, until the dough is smooth, elastic, and slightly tacky.

3. To check if it's ready, perform the windowpane test. Gently stretch a small piece of dough between your fingers. If it stretches into a thin, translucent sheet without tearing, the gluten has developed properly and your dough is ready to rise.

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1. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 2 hours, or until it has doubled in size.

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1. Lightly grease your Lancaster No. 8 skillet.

2. Punch down the risen dough and divide it into small, evenly sized pieces, rolling each into a smooth ball. You should have enough dough balls to cover the bottom of the skillet in a single layer.

3. Dip each dough ball into the pesto, coating it lightly on all sides, then arrange them snugly in the skillet so they're just touching. Once all the dough balls are in place, sprinkle the shredded mozzarella evenly over the top.

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1. Cover the skillet with a towel and let the dough rise for another 30–45 minutes, until the dough balls have become puffy and are pressing gently against one another.

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1. Preheat your oven to 400°F.

2. Bake the bread for 25–30 minutes, or until the tops are beautifully golden brown and the cheese is melted and lightly browned. The bread should be puffed throughout and sound hollow when tapped.

3. Allow the bread to cool for 5–10 minutes before serving warm.