Pesto & Walnut Braided Bread

METHOD:

1. In a large bowl add flour, grated cheese, instant yeast, salt, oil and water then, using your Smeg Hand Mixer(with the dough hook attachments) on the lowest speed

2. Increase speed slightly until the dough is smooth, elastic and pulls away from the side of the bowl. You want the dough to bounce back when you press your finger into it

3. Form the dough into a ball. Rub a little olive oil around the sides of a clean bowl and roll the dough around to cover it. Place a clean towel or plastic wrap over the bowl and place it in a warm spot

4. Allow the dough to rise till it’s doubled in size, about 30 min

5. Once the dough is rested, on a floured work surface, roll the dough into a rectangle about 40x50 cm

6. Spread the pesto on half the dough, sprinkle over the nuts and seal the edges well. Cut strips about 1.5 cm down the short side. Using three strips, form the braids and place them onto a baking tray with parchment paper

Recipe presented Smeg