Twisted Wreath Bread with Parsley Pesto and Parmesan

Preparation:

1. Prepare the parsley pesto in advance. Wash the parsley and remove the stems, tear it up and place it in a blender. Add all the remaining ingredients and blend until you get a thick paste. The pesto can be transferred to a jar and stored in the refrigerator for about a week.

2. For the bread — mix the yeast, sugar and warm milk, add 2 tbsp flour and leave the mixture to activate for 5-6 minutes.

3. Put the fat (oil), the beaten eggs and the milk into the bread machine container and add the activated yeast. Add the flour and salt and knead a soft, elastic dough, which is left to rise until it increases in volume.

4. Place the risen dough on a floured surface and roll it out into a long rectangle. Spread the sheet with pesto, leaving about 2 cm uncovered around the edges. Sprinkle with the grated Parmesan and roll it up into a roll. Using a sharp knife, cut the roll lengthwise.

5. Braid the two cut halves so that they remain with the cut side facing up. Twist the braid into a wreath shape, tucking their ends under. Carefully transfer it to a baking tray lined with parchment paper. Leave it in a warm place to rise for about 30 minutes. Brush with the egg yolk mixed with 1 tbsp oil and sprinkle with Parmesan.

6. Bake at 180 degrees for 30-40 minutes, until it develops a golden-brown crust. Let it cool before breaking it apart.

Notes: The recipe is by Sevdalina Neykova from Popovo.