Pesto Bread

Dissolve yeast into lukewarm water and let it rest for about 10 minutes. In a large bowl, combine milk powder, 1 tablespoon olive oil, sugar and salt. Pour in the water/yeast mixture. Stir till well blended. Add in 1 cup of flour, mix well with a wooden spoon, then add another cup. Pour the dough onto a floured surface and knead the dough, adding the remaining 1/2 cup flour. Knead till you get a soft and smooth dough.

Add a little olive oil in a bowl, place the kneaded dough into the bowl. Cover with plastic wrap, place in a warm and dry place and let raise for about 1 hour or until doubled in size.

Roll out the dough in a rectangular shape on a slightly floured surface. Spread a few tablespoons of pesto on top and sprinkle parmesan cheese. Bring in the sides by 1 cm. Roll up the dough, sealing the borders well.

With a sharp knife, cut the dough down the center lengthwise. Take the two cut pieces and braid them together. Place the bread into a slightly greased loaf pan. Cover with plastic wrap and let raise for another hour.

Bake at 180C for about 30-35 minutes. Remove from the oven and allow to cool, then cut into slices and enjoy with your choice of dips.