A flavourful and twisty savoury bread with pesto. Perfect for tear-and-share!
Make 1 lb bread
300g bread flour (+ extra for dusting)
1 tsp salt
3 tsp sugar
1/2 tsp. black pepper
1/2 tsp. garlic powder
8g/1 sachet instant dry yeast
2 eggs, beaten
30g melted butter
1 beaten egg, to egg wash
1-lb loaf pan (If you use a 2-lb loaf pan instead, you will have to double the ingredients, otherwise the bread may not rise as desired)
Combine flour, salt, sugar, black pepper, garlic powder and yeast in a large mixing bowl.
Mix milk, melted butter and 2 eggs in a jug.
Pour in milk mixture into the flour mixture until well combined.
Knead to combine into a smooth and wet dough.
Cover the mixing bowl with cling film and let it rest at room temperature for 1 hrs until it doubled its size.
On a heavily floured working surface, roll the dough into a rectangle shaped flat dough.
Spread the pesto on the dough, roll tightly lengthwise.
Cut the rolled dough into 2 strips lengthwise and braid the strips.
Preheat the oven at 200C.
Line the loaf tin with baking paper and place the braided dough in the lined tin.
Rest for 45mins at room temperature with cling film cover until it rise up 1/2 in height.
Egg wash the dough before baking and bake for 30 mins until the bread top is golden brown.
Cool on a rack for 15-20 mins before slicing to serve.