Feta, Spinach, and Pesto Brioche Loaf Recipe

If you’re craving a bread that’s bursting with flavor and texture, the Feta, Spinach, and Pesto Brioche Loaf Recipe is just what you need. This loaf combines the rich, buttery softness of brioche with the vibrant freshness of pesto and spinach, all balanced by the tangy saltiness of crumbled feta. The result is an irresistibly beautiful bread that works for breakfast, brunch, or as a savory snack any time of day. Every slice tells a story of layers blending together perfectly, making it a standout on any table.

Ingredients You’ll Need

The simplicity of these ingredients is what makes this recipe so approachable yet incredibly flavorful. Each item plays a crucial role: the flour and eggs bring structure and richness, pesto adds herbaceous brightness, spinach gives a fresh bite, and feta introduces a creamy, salty contrast.

• All-purpose flour (3 1/4 cups): The foundation for your brioche dough, ensuring a tender but sturdy loaf.
• Granulated sugar (1/4 cup): Adds a subtle sweetness to balance the savory elements.
• Active dry yeast (2 1/4 tsp): The magic that makes your dough rise light and fluffy.
• Salt (1/2 tsp): Enhances all the other flavors without overpowering them.
• Large eggs (4): Provides richness and adds to the brioche’s soft crumb.
• Warm whole milk (1/4 cup): Activates the yeast and hydrates the dough beautifully.
• Unsalted butter, softened (3/4 cup): Key to that buttery, pillowy texture that brioche is famous for.
• Prepared pesto (1/2 cup): Brings bright, herbal notes and a touch of garlic.
• Fresh spinach, chopped (1 1/2 cups): Adds a lovely green pop and fresh flavor.
• Feta cheese, crumbled (1 cup): Introduces a salty tang that contrasts perfectly with the sweet dough.
• Large egg, beaten (1): For brushing the top to achieve that gorgeous golden crust.
• Sesame seeds or poppy seeds (1 tbsp, optional): Adds a subtle crunch and visual appeal.

How to Make Feta, Spinach, and Pesto Brioche Loaf Recipe

Step 1: Combine the Dry Ingredients and Start Your Dough

Begin by mixing your flour, sugar, yeast, and salt in the bowl of a stand mixer. Adding the eggs and warm milk next, combine everything on low speed using the dough hook attachment just until the dough begins to form. This gentle start helps you get a cohesive dough without overworking it early on.

Step 2: Incorporate the Butter Slowly for That Luxurious Texture

Add the softened butter little by little, making sure each spoonful is fully absorbed before adding more. Knead on medium speed for about 8 to 10 minutes to develop that silky, elastic dough that’s key to ultra-soft brioche.

Step 3: Let Your Dough Rise to Fluffy Perfection

Once smooth, transfer the dough to a greased bowl, cover it tightly with plastic wrap, and place it somewhere warm. This rise takes about 1 to 1 1/2 hours, letting the dough double in size and build that airy texture.

Step 4: Prep Your Filling While the Dough Rises

Take this downtime to chop the fresh spinach finely and crumble your feta cheese. Getting your pesto ready now will save you time and keep the assembly smooth and enjoyable.

Step 5: Roll Out and Layer Your Flavorful Fillings

After your dough has risen, gently punch it down and roll it into a rectangle approximately 12 by 16 inches on a lightly floured surface. Spread pesto evenly across the dough, leaving a one-inch border. Then, sprinkle the chopped spinach and crumbled feta evenly on top, setting the stage for each flavorful bite.

Step 6: Shape Your Loaf

Carefully roll the dough up tightly from the long edge, sealing the seam by pinching it well. Depending on your preference, you can simply place the loaf in a greased 9×5-inch pan, twist it into a spiral, or slice and braid it for a stunning presentation. Each option promises a delicious outcome!

Step 7: Final Rise

Cover your shaped dough loosely with plastic wrap and let it rise again for 30 to 45 minutes until it puffs up nicely. This final proofing ensures an airy, light crumb once baked.

Step 8: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Brush the loaf with the beaten egg for a beautiful golden shine and sprinkle on your chosen seeds if using. Bake for 35 to 40 minutes until golden brown and hollow-sounding when tapped. If you notice the crust browning too fast, covering it with foil halfway through keeps everything just right.

Step 9: Cool and Slice

Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack. Slicing warm or at room temperature lets you enjoy the Feta, Spinach, and Pesto Brioche Loaf Recipe at its absolute best—soft, flavorful, and bursting with all those lovely layers.

How to Serve Feta, Spinach, and Pesto Brioche Loaf Recipe

Garnishes

This loaf is truly a star on its own, but adding a sprinkle of fresh herbs like chopped basil or a drizzle of olive oil right before serving can elevate it even further. The bright herbs complement the pesto and feta beautifully for a fresh finish.

Side Dishes

Pair this brioche loaf with creamy tomato soup or a crisp green salad for a balanced and satisfying meal. It also pairs wonderfully with roasted vegetables or a charcuterie board to impress guests at any gathering.

Creative Ways to Present

Try serving thick slices spread with a bit of ricotta or goat cheese and topped with sun-dried tomatoes for a sophisticated appetizer. You can also hollow out the center to make an edible bread bowl filled with your favorite dip for a stunning presentation that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Feta, Spinach, and Pesto Brioche Loaf Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. This helps it maintain its moist crumb and flavor without drying out.

Freezing

The loaf freezes beautifully if you want to prepare ahead: wrap it well in plastic wrap and then foil to prevent freezer burn. It will keep in the freezer for up to 2 months. Just thaw overnight in the fridge when ready to enjoy.

Reheating

To bring back that fresh-baked softness, reheat slices in the oven at 325°F (160°C) for about 10 minutes or until warm throughout. Avoid microwaving, which can make the bread rubbery.

FAQs

Can I make the pesto from scratch for this recipe?

Absolutely! Homemade pesto brightens the flavors even more and allows you to customize ingredients like garlic, nuts, or cheese. Using high-quality fresh basil makes a noticeable difference.

What type of feta cheese works best?

Choose a good-quality, firm but creamy feta for texture balance. Avoid overly briny or crumbly varieties, as they can overpower or dry out the loaf.

Can I substitute spinach with other greens?

Yes, baby kale or Swiss chard are excellent alternatives, but be sure to chop finely and remove tough stems to maintain the loaf’s tender texture.

Is it possible to make this bread without a stand mixer?

Definitely! You can mix and knead by hand—it’s a bit more effort but totally doable. Knead on a floured surface for about 15 minutes until the dough is smooth and elastic.

How do I know when the loaf is fully baked?

Look for a deep golden crust and a hollow sound when tapping the bottom. This means the inside is baked through, ensuring a soft and fluffy brioche every time.

Final Thoughts

There’s something truly special about making the Feta, Spinach, and Pesto Brioche Loaf Recipe from scratch—it’s a labor of love that rewards you with slices full of flavor, texture, and color. Whether you’re serving it at a casual brunch or a festive dinner, this loaf is sure to brighten the table and warm hearts with its irresistible combination. Give it a try, and you might just find your new favorite bread to bake and share!

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