The story of life is quicker than the wink of an eye, the story of love is hello and goodbye...until we meet again...

I realized it has been awhile since I have presented you a bread post. This one is beautiful, and full of fresh pesto. My basil is bountiful, so naturally pesto is in order. I flattened any easy French bread dough recipe, and covered it with homemade pesto, sliced it in half and then twisted it into a wreath shape. Once the bread had completed baking I removed it from the oven to rest for half an hour, followed by a healthy sprinkling of grated Parmesan cheese. I was now able to return the loaf to the oven to slightly melt the cheese, and develop a gorgeous golden brown. A side of warm marinara would make for a lovely addition, even an additional bowl of presto for dipping. The only accompaniment this bread needs is a fresh garden salad loaded with veggies and possibly some blueberries. If you are searching for an edible summer hostess gift this is sure not to disappoint.   

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• For the bread:
• 1 cup warm water
• 2 tsp yeast
• 2 1/2 cups flour, plus more for dusting work surface
• 1 Tbsp olive oil
• 1 tsp salt
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• For the loaf:
• 1/2 cup pesto, purchased or homemade
• 2 Tbsp grated Parmesan

Place warm water in a bowl  and sprinkle yeast over top.

Let sit 10 minutes  until frothy

Add the flour, oil, and salt and whisk. Knead the dough for 5 minutes until smooth and elastic - If it does not seem elastic, add additional flour, one spoonful at a time until it does.

Form the dough into a smooth ball and transfer to a lightly greased bowl and let rise until doubled,1 hour on the countertop

Preheat oven to 425.

Lightly flour your work surface.Gently stretch and elongate your dough round.Roll into a rectangle ~18x12 inches.Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.

Roll the long side of the dough to you and pinch the seam closed.

Transfer to your parchment-lined or cornmeal-dusted baking sheet.

Cut the dough in half down the length of the dough and pinch the top ends together.Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top When you get to the bottom, pinch the ends together and wrap into a wreath.

Transfer to your baking sheet and let rest for 30 minutes.

Top with shredded Parmesan and bake for ~25 minutes, until golden brown.

Let cool slightly and slice to serve.

Until tomorrow...Peace.