Plaited loaf with Saint Mont des Alpes cheese and pesto
- 250g flour
- 1 sachet dehydrated yeast
- 20g sugar
- 5g salt
- 25g melted butter
- 150g milk
- 50g pesto
- 100g Entremont Saint Mont des Alpes cheese, grated
Mix the flour, yeast, salt, sugar, milk, and butter. Mix with the beater using the hook and knead for about ten minutes. When the dough is soft and homogeneous, form a ball and leave to rise in a "hot" (about 30°C) place for 1 hour.
Roll the dough out into a rectangle and garnish with the pesto and grated Saint Mont des Alpes cheese. Roll the dough up along its the length and then cut the roll in half. Twist the two pieces and attach the two ends to form a crown.
Leave to rest for another hour before baking at 180°C for 25 minutes
Photo credit: Stéphanie Iguna@Geekandfood