Pesto Bread

• 1 Tablespoon Instant Yeast
• 1 cup Warm Water
• 1/4 cups Milk Powder
• 1 Tablespoon Extra Virgin Olive Oil, Plus 2 Tablespoons To Coat And Grease
• 1 Tablespoon Sugar
• 1 teaspoon Salt
• 2-1/2 cups Bread Flour
• 3 Tablespoons Pesto
• 1/4 cups Grated Parmesan Cheese

1. Dissolve yeast into lukewarm water and let it rest for about 10 minutes. In a large bowl, combine milk powder, 1 tablespoon olive oil, sugar and salt. Pour in the water/yeast mixture. Stir till well blended. Add in 1 cup of flour, mix well with a wooden spoon, then add another cup. Pour the dough onto a floured surface and knead the dough, adding the remaining 1/2 cup flour. Knead till you get a soft and smooth dough.
2. Add a little olive oil in a bowl, place the kneaded dough into the bowl. Cover with plastic wrap, place in a warm and dry place and let raise for about 1 hour or until doubled in size.
3. Roll out the dough in a rectangular shape on a slightly floured surface. Spread a few tablespoons of pesto on top and sprinkle parmesan cheese. Bring in the sides by 1 cm. Roll up the dough, sealing the borders well.
4. With a sharp knife, cut the dough down the center lengthwise. Take the two cut pieces and braid them together. Place the bread into a slightly greased loaf pan. Cover with plastic wrap and let raise for another hour.
5. Bake at 180C for about 30-35 minutes. Remove from the oven and allow to cool, then cut into slices and enjoy with your choice of dips.

yeast, water, ubc, olive oil, sugar, salt, bread flour, pesto, ubc

Taken from tastykitchen.com/recipes/breads/pesto-bread/ (may not work)