Cheese and Pesto Twist Bread

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.