Braided basil-pesto bread

 Ingredients:

Pesto: 

• 2 cloves garlic
• ½ packet (50g) blanched almonds
• 1½ cups (38g) basil leaves
• 5 Tbsp (75ml) olive oil, plus extra for brushing
• 1 cup (60g) parmesan, grated, plus extra for sprinkling
• Salt and milled pepper

Bread:

• 4 cups (600g) white bread flour
• ¾ packet (7g) instant yeast 
• ½ tsp (7ml) salt
• 1⅓ cups (330ml) lukewarm water

Method:

1. Place pesto ingredients in a food processor and blend until smooth. 
2. Refrigerate with a thin layer of olive oil covering the surface. 
3. Place flour, yeast and salt in a mixing bowl. 
4. Add lukewarm water while mixing with a dough hook. 
5. Knead for 5-7 minutes, or until smooth. 
6. Place in a lightly oiled bowl and cover with clingfilm. Leave to rise until doubled in size.
7. Roll out dough on a floured surface into a 5mm-thick square. 
8. Brush with ⅔ cup (160ml) pesto, sprinkle with parmesan and season, leaving a 3cm border on one end. 
9. Roll dough towards the open border. 
10. Cut in half horizontally. 
11. Braid halves, cut side facing up. 
12. Place on a lined baking tray. 
13. Roll into a ring and scrunch edges together tightly.
14. Cover with a tea towel and set aside for 15-20 minutes to proof and puff up slightly. 
15. Preheat oven to 180°C. 
16. Brush with olive oil and bake for 30-40 minutes, or until golden. 
17. Serve hot out of the oven – no butter needed!