Pesto Bread Name: Nathalie Alcantara Base: Fort Eustis Recipe: 250 g / 8 1/3 oz all purpose flour 250 g / 8 1/3 oz whole wheat flour 1 tsp salt 1 tbsp sugar 1/2 pk dry yeast 80 g / 2 2/3 oz pesto 0,24 l / 8 oz water Combine all-purpose flour and whole wheat flour. Add salt, sugar and dry yeast; mix. Add store bought pesto or homemade pesto. Add as much water you'll need to make a smooth dough that comes off the bowl easily (about 240 ml / 8 oz). Cover dough and let rise in a warm place for about 20 minutes. Using your hands knead the dough again and fill in a greased and floured baking tin. Dust the surface of the Pesto Bread with flour and let rise for another 40 minutes. Meanwhile pre-heat oven to 220 C / 430 F . Using a sharp knife carve 'Pesto Bread' lengthwise. Bake on the middle rung for approx. 10 minutes. Reduce heat to 180 C / 375 F and bake for another 50 minutes. Loosen bread in tin with a knife. Overturn bread on a baking rack. With your knuckles knock on the bottom side of the bread. If it sounds hollow the bread is done.