Ingredients

• Unsalted butter, for the pan
• 1 ½ pounds/680 g (small cantaloupe-size piece) of Master Recipe
• Unbleached all-purpose our, for rolling
• 4 tablespoons Pesto (do not let it sit out before you spread it)
• 1 egg white mixed with 1 tablespoon water, for egg wash

Instructions

1. Butter an 8 ½ x 4 ½ inch (21.5-by-11.5 cm) nonstick loaf pan.
2. Sprinkle the dough with our to prevent sticking and let it rest, loosely covered with plastic wrap, for 90 minutes.
3. Sprinkle more our on top of the dough and, on a oured surface, roll the dough into 1⁄4-inch (6 mm) thick rectangle
4. Spread the pesto over the dough but not to the edges of the rectangle. Stretch the dough into a rectangle one more time.
5. Tightly roll the dough up into a log, starting at the end nearest you. Pinch the seam together to seal, and then fold the log into a ball as you would fold a letter.
6. Set the loaf in the prepared pan fold side down. Let rest for 90 minutes, loosely covered with plastic wrap.
7. Preheat the oven to 375 F (190 C/gas 5), with a baking stone on the middle rack.
8. Brush the loaf with egg wash,  and use a serrated knife to cut a slash down the center of the loaf.
9. Bake for about 40 to 45 minutes, until deeply browned and rm.
10. Transfer to a wire rack, remove the loaf from the pan, and try to wit until it is cool completely.

Pesto Swirl Bread

Pesto Swirl Bread