Braided Bread with Pesto

Activate the Yeast (10 minutes): In a large bowl, sprinkle the yeast over the warm water. Let it sit until foamy, indicating the yeast is active.

Prepare the Pesto (15 minutes + 1 hour chilling): Combine basil, lemon juice, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Add Parmesan cheese, walnuts, and salt. Process until well combined. Transfer to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

Make the Dough (10 minutes + 1 hour proofing): In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture, along with the olive oil. Stir until a shaggy dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it comes together.

Knead and Proof the Dough (5 minutes kneading + 1 hour proofing): Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size.

Assemble the Braid (20 minutes): Gently deflate the risen dough and turn it out onto a lightly floured work surface. Use a rolling pin to roll the dough into a 12x18-inch rectangle. Spread the chilled pesto evenly over the dough, leaving a 1/2-inch border along the edges.

Roll and Cut (10 minutes): Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Transfer the log to a baking sheet lined with parchment paper. Using a sharp knife or pizza cutter, slice the log lengthwise down the center, leaving one end intact.

Braid and Shape (10 minutes + 30 minutes resting): Gently separate the two strands and twist them together, keeping the cut sides facing up to showcase the pesto swirls. Form the braided dough into a circle or oval wreath shape and pinch the ends together to seal. Cover loosely and let rest for 30 minutes.

Bake (20-25 minutes): Preheat oven to 425°F (220°C). Bake the braided bread until golden brown and cooked through.

Cool and Serve (15 minutes): Remove the bread from the oven and let it cool slightly on a wire rack before slicing and serving.