Braided Pesto Bread Ring
This braided pesto bread ring is perfect for parties and summer barbecues. Once you start eating it, you just can't stop!
Makes: 1 loaf
  • 500 g (18 oz) white bread flour
  • 300 g (10 oz) lukewarm water
  • ¾ cup pesto
  • 2 tbsp olive oil
  • 2 tbsp grated parmesan cheese
  • 1½ tsp dried yeast
  • 1 tsp salt
  1. Add the yeast to the water, stir and leave for 10 minutes.
  2. In a large bowl add the salt to the flour and mix well. Make a well in the centre, add the yeast/water and the oil. Mix to a soft dough.
  3. Knead for 10 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly-oiled bowl, cover and leave in a warm place to allow the dough to double in size.
  5. Turn the dough out, knock back and gather into a ball.
  6. Flour the surface and roll the dough out into a rectangle 60 cm x 23 cm (24" x 9").
  7. Spred the pesto onto the dough leaving a gap of about 1 cm (½" ) all the way around.
  8. Roll the dough up along its long side. Trim the ends and cut the dough in half along its length.
  9. Turn the halves so thst the centres are facing upwards. Twist the two halves together in a loose braid.
  10. Form the braid into a circle and press the ends together. Carefully slide onto a lightly-greased baking tray.
  11. Sprinkle with the parmesan and place in a large plastic bag. Leave in a warm place for about 30 minutes.
  12. Bake at 200°C/400°F fan oven, 220°C/430°F normal oven for about 20 minutes.
  13. Place on a wire rack to cool.
You can either buy your pesto as I did in this video or you can make your own. If the pesto is a little to thick to spread simply add a little olive oil to it.

Beacuse of the olive oil you don't need to eat this with butter - you can enjoy it on it's own. Naked!