Shelly's Recipe

PESTO BREAD

Category: Bread

2 loaves frozen bread, thawed

Filling:
2/3 cup pesto
1 cup grated Parmesan

Roll out both the dough to a 9 x 14 rectangle. Spread half the pesto on top of the dough and sprinkle 1/4 of a cup Parmesan on top. Bring in the side by a half inch and then roll the dough like a jelly roll. Pinch the seam closed. Take a sharp knife and cut the dough down the center length wise. Open the jelly roll exposing the inside of the roll. Take the two cut pieces and braid them together with the cut side always facing up.

Place the bread into a greased loaf pan. Now, repeat this whole process with the second piece of dough. Then cover both loaves with plastic wrap and allow to rest for an hour or till double in bulk. Sprinkle the tops with the remaining Parmesan cheese and place into a preheated 375 degree oven for 30 35 minutes.

Check the bread about 10 minutes before they are finished to see if you need to cover with tin foil if they are getting to brown. Remove from oven and allow to cool on a wire rack.