In a large bowl, combine the flour and salt.
Rub the butter into the flour until you get the consistency of breadcrumbs.
Mix the water, egg and yeast together in a separate bowl.
Pour the water mixture into the dry ingredients and mix well, bringing it into a dough.
Turn the dough out onto a floured surface, and knead for about 5 minutes or until the dough is pliable and smooth.
If you are using a stand mixer, use the dough hook on a low speed.
Place dough into a clean glass bowl and cover with clingfilm.
Allow to rise for 1 hour or until doubled in size.
Knock back the dough and knead for a minute.
Roll out the dough into a large rectangle about 1cm thick.
Spread the pesto onto the rolled-out dough. Top with cheese.
Roll up the dough from the longest side, making sure to make a tight roll. Stretch the rolled-up dough to elongate.
Divide the roll into three pieces.
Cut each piece length wise with a sharp knife just enough to expose the filling.
Plait the three lengths, tucking each end under the plait when you are finished.
Place into a large, greased bread tin.
Cover with a cloth and allow to prove for 1 hour or doubled in size.
Preheat oven to 220ºC
Prepare an egg wash, by beating together an egg and a dash of milk. Brush this over the top of the bread.
Bake for 10 minutes, then turn down the oven to 200֯C and bake for a further 20 minutes until golden and baked through.
Serve warm.
Ingredients
Directions
In a large bowl, combine the flour and salt.
Rub the butter into the flour until you get the consistency of breadcrumbs.
Mix the water, egg and yeast together in a separate bowl.
Pour the water mixture into the dry ingredients and mix well, bringing it into a dough.
Turn the dough out onto a floured surface, and knead for about 5 minutes or until the dough is pliable and smooth.
If you are using a stand mixer, use the dough hook on a low speed.
Place dough into a clean glass bowl and cover with clingfilm.
Allow to rise for 1 hour or until doubled in size.
Knock back the dough and knead for a minute.
Roll out the dough into a large rectangle about 1cm thick.
Spread the pesto onto the rolled-out dough. Top with cheese.
Roll up the dough from the longest side, making sure to make a tight roll. Stretch the rolled-up dough to elongate.
Divide the roll into three pieces.
Cut each piece length wise with a sharp knife just enough to expose the filling.
Plait the three lengths, tucking each end under the plait when you are finished.
Place into a large, greased bread tin.
Cover with a cloth and allow to prove for 1 hour or doubled in size.
Preheat oven to 220ºC
Prepare an egg wash, by beating together an egg and a dash of milk. Brush this over the top of the bread.
Bake for 10 minutes, then turn down the oven to 200֯C and bake for a further 20 minutes until golden and baked through.
Serve warm.