Pesto Mozzarella Loaf

 Ingredients

For fillings 

50g    Pesto (you can buy a ready made pesto at grocery or you can make on your own combination of basil, pine nuts, Parmesan and olive oil)

30g     Mozarella

For Dough

300g     Bread Flour

60g       Sugar

10g        Yeast

5g           Salt

160g        Water

50g        Softened Butter

Procedure 

1. In a large bowl combined all dry ingredients and mix well.

2. Gradually add water until your reach the desired consistency of dough. Mix well until you form a dough rest for about an hour or until double the size.

NOTE: water absorption may vary you can add water if it is lack of hydration or add flour if it is too sticky.

3. Add butter mix and knead until dough become smooth and elastic. Do the window pane test. Rest for an hour or until it double the size.

4. Flatten your dough in a rectangular shape with the same width of the pan that you will use.

5. Spread evenly the pesto and mozzarella or you can mix together  then spread on dough.

6. Starting from the top part of your dough. slowly roll it tightly up to the bottom part.

7. Cut into two parts and form the dough into "X". Gently twist starting from the middle  up to bottom and middle up to top part.

8. Put it in a greased pan. rest unti it double the size.

9. Egg wash then bake at a pre heated oven at 160c for 30 mins or until golden brown.