Pesto Swirl Bread

1. In a mixer bowl, hand whisk water and yeast together and let it stand for 2-3 minutes to dissolve yeast. Add one cup of flour and stir briefly. Then stir in oil, sugar, salt and remaining flour. Mix ingredients and then attach dough hook and knead on lowest speed for 6 minutes or until smooth and elastic, adding more flour if necessary.

2. Remove dough hook from machine and remove dough from bowl. Form dough into a ball and place it in an oiled bowl. Cover bowl and set dough aside to rise. Let it rise for 45-90 minutes or until almost doubled in size.

3. Gently deflate dough on a lightly floured surface. Let it rest 10 minutes and then roll it out to a 20 X 20 inch shape. If dough resists, let it rest a few more minutes then roll out gently.

4. Spread pesto evenly all over dough’s surface. Roll it up jelly roll style. Shape into an “S” shape and put on a large, sturdy baking sheet.

5. Drizzle olive oil on top of dough and dust with salt, pepper, parsley, and Parmesan cheese. Set aside to rise until puffy, about 45-60 minutes. Towards the end of this time preheat oven to 350 F.

6. Bake 35 minutes or until well browned. Remove baking sheet from oven and set it on a rack. Cool until warm on the baking sheet before serving.