Braided Basil Bread

Why this bread? Because I had loads of basil leaves with me. Made pesto and polished off almost half of it and then realised I am piling on the calories. So I decided to bake the bread. No no it does not negate the calories. In fact it further adds on to it. But then I thought that you can never have too much of a good thing. Made this aromatic, delicious, soft Pesto bread.

For the bread
¾ cup warm water
4 ½ tsp dry active yeast
1 tbsp sugar
½  cup milk
4 cups flour
1 tbsp salt
1/3 cup oil
1 tsp water

Mix the water, yeast and sugar and keep aside till the yeast froths.
Heat the milk just till it starts simmering. Take off the heat and keep aside to cool. Once it is comfortably warm add the milk, olive oil and salt to the yeast mix. Now if you are using a stand mixer then put it in the mixer bowl. And start adding flour I cup at a time. now start mixing on high speed for 10 minutes till the dough becomes smooth and shiny.
If you are doing it by hand then it will take a while longer. Mix the flour in a bowl and once the dough comes together then tip it onto the working platform and start kneading. You will require to knead it a good 15 minutes by stretching and pulling method using the heel of your palms to good effect. 
Keep the dough in a well oiled bowl, cover with a cling film and leave to double.

For the pesto
2 cups basil leaves
5 cloves garlic, grated
1 cup grated parmesan cheese
Zest of 1 lemon
½ cup pine nuts, roasted
½ cup olive oil

Put all ingredients in a food processor/mixer and blend for a few minutes.

Making the bread
Once the dough has doubled punch it down gently. Divide the dough into two halves. You will be making two loaves.
Take one half of the dough and cut into three pieces of dough.

Roll out each dough into 8 inch square rectangle of about 1/8 inch in thickness. Spread the pesto on the dough leaving a ½ inch border uncovered to the side closest to you.

Now start rolling the dough into a cylinder towards the exposed edge. Gently press down the ends to seal in the cylinder otherwise during baking the roll might open up.  So now you will end up with three such cylindrical tubes. Take the sharp end of a knife and make downward vertical slashes on upper layer of each tube. The dough will split open and the pesto will be visible.
Now you have to braid the tubes. Place all three tubes on a working surface and braid them. Tuck in both the loose ends firmly.

Cover and leave to double once again. When done brush with egg wash or milk wash.
Preheat oven to 200 degrees Celsius. Bake for 10 minutes. Turn the pan 180 degrees and reduce temperature to 175 degrees Celsius and bake for 35 minutes. The baked bread will sound hollow when you tap on it.