Our Thermomix Sundried Tomato Pesto & Cheese Pull Apart Bread is so simple to make and is perfect for dipping into soup!
You'll love our cheesy pesto scrolls... crunchy on the outside and soft and fluffy on the inside!
When it comes to baking scrolls, breads, loaves and muffins, the Thermomix really is a dream machine!
From prepping doughs without any hard work or fuss, the Thermomix will mix and knead for you!
Just like our savoury muffins, white bread loaf and sourdough, this pull apart is perfect for serving with your favourite soup on cold winter days!
Why You're Going To Love This Recipe
Our Thermomix Sundried Tomato Pesto & Cheese Pull Apart Bread is simply delicious!
- Versatile - mix and match the sundried tomato pesto with your favourite basil or rocket pesto. Vary the cheeses used by adding in crumbled feta!
- Serve With Soup - serve these savoury scrolls with your favourite soup! The soft, fluffy inside of the scrolls will soak up all of the yummy soup.
- Suitable For All Thermomix Models - you can make the dough in any of the Thermomix models (TM 31, TM 5 and TM 6).
- Freezer-Friendly - freeze any leftovers for quick 'grab and reheat' snacks.
What You Need
Just a handful of basic ingredients are needed to make our Thermomix Pull Apart Bread...
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Water - ensure the water is lukewarm (not too hot) so that the yeast will activate
- Flour - Bakers flour is best when baking loaves, rolls and bread, however, you can use regular plain flour if you prefer
- Salt
- Yeast - check that your yeast is in date and active before using it in the dough
- Olive oil - use a regular light extra virgin olive oil
- Pesto - I like to use a sundried tomato pesto for this recipe, however, you can use a basil or rocket pesto if you prefer
- Cheese - I use a combination of grated cheddar/tasty cheese and mozzarella cheese. The mozzarella is important as it gives the scrolls an extra cheesy taste!
Step By Step Instructions
It takes just 10 minutes active prep time to make our Thermomix scrolls.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Dough
Place the ingredients into the Thermomix bowl and mix to combine.
Knead the dough using the Interval/Kneading function.
Step 2 - Allow The Dough To Rise
Place the dough into an oiled ThermoServer or a large bowl covered with a tea towel.
Place in a warm spot for 45 minutes to allow the dough to rise.
Step 3 - Prepare The Scrolls
Roll the dough out on a lightly floured bench.
Spread the pesto over the dough and sprinkle with grated cheeses.
Cut the dough into 4cm wide strips and roll up.
Step 4 - Bake
Place the scrolls into a lightly greased 23cm round springform tin.
Bake for 45 minutes or until golden and crunchy on the outside and soft on the inside.
Allow to cool slightly in the tin before removing.
Expert Tips
Follow our top tips for the perfect Thermomix Pull Apart Bread!
- Use Bakers Flour - this type of flour has a higher protein and gluten content than regular plain four making it perfect for breads, loaves and scrolls.
- Check Your Yeast Is Active - before using, check that your yeast is in date and that it's still active (click here to find out how).
- Feel Free To Substitute - you can use a different flavour of pesto if you prefer! Or mix things up and add feta cheese, some baby spinach or even salami or ham!
- Store leftover scrolls in an airtight container at room temperature. Reheat in the oven before serving.
- Freeze leftovers in an airtight container for up to 3 months. You can either reheat the scrolls directly from frozen or allow them to defrost and then reheat.
FAQs
Yes you can! Use gluten free plain flour and 1 teaspoon of xantham gum for every 1 cup of flour.
A big bowl of soup is my favourite option! Soak up all of the delicious soup with plenty of our Thermomix pull apart bread.
Our pull apart bread is best served warm while the rolls are crunchy on the outside and soft on the inside.
Related Recipes
Love baking scrolls and loaves in your Thermomix?
Here's a few of our favourites!
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Sundried Tomato Pesto & Cheese Pull Apart Bread
Equipment
- Thermomix
- Oven
Ingredients
- 450 g lukewarm water
- 750 g Bakers flour plain flour
- 1 teaspoon salt
- 4 teaspoon yeast 2 X 7g sachets
- 30 g olive oil
- 190 g sundried tomato pesto
- 100 g grated cheddar cheese
- 100 g grated mozzarella cheese
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Place the lukewarm water, plain flour, salt, olive oil and yeast into the Thermomix bowl. Mix for 6 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 6 seconds. Note: if the mixture is too dry, add a further 50g water and mix again. Knead for 2 minutes, Kneading/Interval Function.
- Transfer to a ThermoServer or large bowl and allow the dough to rise in a warm place for 45 minutes (or until doubled in size).
- Roll the dough out into a large rectangle on a board or bench. Spread the sun-dried tomato pesto over the top and sprinkle over the grated cheddar and mozzarella cheeses.
- Cut 4cm wide strips of the dough and then fold/roll the strips so that they form a scroll.
- Place each of the scrolls into a lightly greased 23cm springform tin.
- Bake for 45 minutes or until cooked through.
Notes
- Use Bakers Flour - this type of flour has a higher protein and gluten content than regular plain four making it perfect for breads, loaves and scrolls.
- Check Your Yeast Is Active - before using, check that your yeast is in date and that it's still active (click here to find out how).
- Feel Free To Substitute - you can use a different flavour of pesto if you prefer! Or mix things up and add feta cheese, some baby spinach or even salami or ham!
- Store leftover scrolls in an airtight container at room temperature. Reheat in the oven before serving.
- Freeze leftovers in an airtight container for up to 3 months. You can either reheat the scrolls directly from frozen or allow them to defrost and then reheat.
Becky says
Anyone tried these with GF flour? Thanks!
Pat @ Wholesome Kitchen says
These look heavenly! I actually made this a couple times now!
Janet platt says
Latt