Name: Braided pesto bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 150 g pesto sun-dried tomato; fresh basil handful, chopped; 250 ml mozzarella cheese grated

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Ingredients (3)

FOR THE PESTO BREAD

150 g	pesto — sun-dried tomato
	fresh basil — handful, chopped
250 ml	mozzarella cheese — grated

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Method:

Preheat the oven to 200°C. Grease two baking sheets with nonstick spray.

1. On a lightly floured surface, roll out the dough into a large rectangle about 5mm thick.

2. For the pesto bread Spread the pesto over, sprinkle the basil and cheese on top and roll into a sausage shape

3. With a sharp knife, beginning about 2cm from one end of the roll, slice down the middle along the length all the way to the end. Beginning at the intact end, braid the strands gently with the cut sides of the dough face up. Pinch the ends together and tuck under the bread. Transfer to the baking sheet. Cover and leave to rise for 1015 minutes or until double in volume.

4. Bake for 10 minutes, lower the temperature to 180°C and bake for 25-30 minutes. Remove from oven and cool for 10 minutes. Transfer to a wire rack to cool further. Slice and serve warm.