Pesto Bread

(adapted from http://www.cookingbread.com/classes/class_pesto_bread.html)

1 cup warm milk (110F)

1 tablespoons sugar

½ tablespoon dry active yeast

2 tablespoons olive oil

½ tablespoon salt

2 ½ -- 3 cups bread flour

1/3 cup pesto

½ cup grated Parmesan + extra to sprinkle on top

In a large bowl combine the warm milk, sugar, and yeast. Let sit for ten minutes.

Add the olive oil and salt.

Add in a cup of flour and beat with a wooden spoon till smooth. Add in another cup of flour and do the same. Now, sprinkle a half cup of flour onto a flat surface and pour out the dough on top. Begin to knead and slowly add in more flour till the dough no longer sticks to the table. Knead for about 8 - 10 minutes.

Add a little olive oil to a large bowl (about a tablespoon ). Place the kneaded dough into the bowl and turn over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for an hour or till double in bulk.

Pour out the dough onto a very lightly floured surface. Roll out the dough to a 9 x 14 rectangle. Spread the pesto on top of the dough and sprinkle the Parmesan cheese on top.

Bring in the side by a half inch and then roll the dough like a jelly roll.

Pinch the seam closed. Take a sharp knife and cut the dough down the center length wise.

Open the jelly roll exposing the inside of the roll. Take the two cut pieces and braid them together with the cut side always facing up.

Place the bread into a greased 4 ½ x 8 inch loaf pan. (I used a 9-inch springform pan) Cover the dough with plastic wrap and allow to rest for an hour or till double in bulk. Sprinkle the top with more Parmesan cheese and place into a preheated 375 degree oven for 30 - 35 minutes. Check the bread about 10 minutes before they are finished to see if you need to cover with tin foil if they are getting to brown. Remove from oven and allow to cool on a wire rack.