Add the flour, salt, sugar, yeast to the bowl of the stand mixer. Mix for 1 minute
Now, slowly add water and keep mixing.
Add the oil and keep mixing till all the flour comes together
Now run the stand mixer in SPEED1 for 7 MINUTES
Take out the dough from the stand mixer and keep it in a well-oiled bowl. Cover it well and let it rise in the bowl for 1 hr for it to double in volume. In summer it might take only 40 minutes or so.
FOR THE FILLING
In the meantime grind all the ingredients mentioned in the filling with minimum water that is necessary. Keep it aside
FOR THE PESTO BRAIDED BREAD
Once the dough has risen, take it out. Punch it down a little, roll in into a rectangle as thin as possible
Spread the pesto filling all over leaving 1/2" on all sides
Now start rolling from the long side into a tight role
Make a slit in the centre along the length through all layers
Now braided it with the exposed side facing up
Now make it into a circular shape and transfer it to a baking tray lined with parchment paper
Cover it loosely and let it double again. It took me 30 minutes for the braid to double
TO BAKE THE BREAD
Preheat the oven to 200c
Brush the braid with milk
Bake the bread at 200C for 20-25 minutes. You will see that the bread is becoming brown on the surface and will sound hollow when tapped
Transfer it to a cooling rack. Cut and serve and enjoy the flavours of this soft home baked bread
Notes
You can use whole wheat flour instead of all purpose flour.
You can make sweet filling instead of the savoury
Time for proving the dough may vary according to the temperature of the place your reside