500 g white bread flour
300 g lukewarm water
¾ cup pesto of your choice – I use Pesto Princess Vegan Basil Pesto – Yum!
2 tbsp olive oil
2 tbsp grated vegan parmesan cheese – I use violife
1½ tsp dried yeast
1 tsp salt



Add the yeast to the water, stir and leave for 10 minutes.
In a large bowl add the salt to the flour and mix well. Make a well in the centre, add the yeast water and the oil. Mix to a soft dough.
Knead for 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly-oiled bowl, cover and leave in a warm place to allow the dough to double in size.
Turn the dough out, knock back and gather into a ball.
Flour the surface and roll the dough out into a rectangle 60 cm x 23 cm.
Spread the pesto onto the dough leaving a gap of about 1 cm all the way around.
Roll the dough up along its long side. Trim the ends and cut the dough in half along its length.
Turn the halves so thst the centres are facing upwards. Twist the two halves together in a loose braid.
Form the braid into a circle and press the ends together. Carefully slide onto a lightly-greased baking tray.
Sprinkle with the parmesan and place in a large plastic bag. Leave in a warm place for about 30 minutes.
Bake at 200°C in a fan oven or 220°C in a normal oven for about 20 minutes.
Place on a wire rack to cool.


Written by Aimee Hoppe