Pesto Bread

I've been wanting to try this bread now for quite some time, but whenever I make Pesto it gets devoured before I can even think about making it. But, this time I was quick enough, and I'm so glad I was! It has such a powerful flavor already, but when baked into this bread, it's just perfect. Click on the title and it will take you to thekneadforbread.com, where the picture and recipe come from. Below the pictures on that site, there is a tutorial link you can click on, which I recommend taking a look at, where it shows great step by step directions. It's a really simple bread to make. I hope y'all give this one a try.

Pesto Bread:

Ingredients
Dough
2 cups warm water
2 tablespoons olive oil
2 tablespoons sugar
1/2 cup skim milk powder
1 tablespoon salt
1 tablespoon instant yeast
5 -5 1/2 cups bread flour
Filling:
2/3 cup pesto
1 cup grated Parmesan

Method
In a large bowl combine the water, olive oil, sugar, skim milk powder, salt and instant yeast. Mix till well blended. 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 into a large bowl ( about a tablespoon ). Place dough into the bowl and turn over a few times to lightly coat all sides. 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. Cut in half. Using your fingers flatten out one of the pieces. Roll out to a 9 x 14 rectangle. Spread half the pesto and 1/4 of a cup Parmesan 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 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 1/2 X 8 inch loaf pan. Now, repeat this whole process with the second piece of dough. Then cover both loaves with plastic wrap and allow to rest for an hour or till double in bulk. Sprinkle the tops with the remaining 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.