PESTO BRAIDED BREAD

Method

1. In a small bowl, add the water, sugar, yeast, stir thoroughly and leave to activate for 10 minutes.
2. In a large mixing bowl, add the flour and slowly combine the yeast mixture to the dough. Add in the olive oil, salt, knead for 5 mins then cover and let it rest for 10 minutes.
3. Dust a clean surface with flour and knead the dough for 10 minutes or until smooth. Lightly coat a clean bowl with olive oil, add the dough, cover and let it rest for 2 hours.
4. In a mixing jar, add the pine nuts, garlic, lemon juice, salt, pepper, olive oil, basil leaves, Dibble Cheese Sauce and using a hand blender, blitz until smooth.
5. Knock the air out of the dough and place on a clean surface. Using a rolling pin, roll out the dough into a 30 x 45cm rectangle then evenly spread the pesto on the dough, leaving a 2cm border around the edges.
6. Evenly spread Dibble Cheese Sauce on top of the pesto then starting from the edge closets to you, carefully roll the dough upwards to form a log and cut the log in half, lengthwise.
7. Braid the 2 pieces, crossing over each other and pinch both ends tightly. Carefully place the braided dough onto a lined baking tray, form an even circle and pinch the ends together. Preheat the oven to 200°C Cover and let it rest for 30 minutes.
8. In a small mixing bowl, add the Dibble Sour Cream, Dibble Cheese Sauce garlic, lemon juice, olive oil, salt, pepper, chives, mix thoroughly and set aside in the refrigerator.
9. Once rested, evenly top with cherry tomatoes, basil leaves, salt and bake for 20-35 mins, rotating halfway, until golden brown.
10. Place the dip in the centre of the bread and cut the bread into evenly slices.
11. Enjoy!