Festive Bread with Pesto and Smoked Cheese

Directions

• If you’re planning your Christmas or New Year’s menus, this bread is the perfect choice: it looks stunning on the table, slices easily, is delicious both warm and cold, and adds a touch of magic to every festive meal.
• We start by weighing the flour into a large bowl, big enough for kneading and proofing. Using a spoon, make a small well in the center and add the yeast, sugar, and 2 tablespoons of warm milk. Gently mix in a little of the surrounding flour and let the yeast activate for about 10 minutes, until it begins to foam.
• After the 10 minutes have passed, add the yogurt, the remaining warm milk, and the salt, gradually incorporating the ingredients. Begin kneading: first in the bowl for about 5 minutes, then transfer the dough onto a lightly floured surface and continue kneading for another 10 minutes. Add the oil and mix it in thoroughly. The dough should be soft, elastic, and not sticky at all. Cover the bowl and let the dough rise for one hour.
• The dough has risen beautifully and has doubled in size. Transfer it onto a lightly oiled surface and flatten it gently with your hands, keeping it thick rather than thin. Spread soft butter over the surface, then roll the dough step by step, like a roulade. Place the rolled dough in a bowl or on a baking tray and let it rise again for another hour and a half, until it becomes airy and fluffy.
• You can clearly see how much the dough has risen. Place it again on a lightly oiled surface and form it into a roulade, then cut it into 7 equal pieces. If possible, weigh the dough from the start and then each piece, so you get roughly equal portions, around 185–200 g each. Looking at the layers of butter, it’s impossible not to admire their beautiful texture!
• I worked methodically, handling one piece of dough at a time. Take a piece and knead it for about a minute, then flatten it with your palm. Spread 2–3 teaspoons of pesto evenly over the surface. Sprinkle the finely grated smoked cheese (or regular cheese, if you prefer) on top, then roll the dough carefully, making sure to seal the ends as best as possible.
• Place the filled dough rolls in a round shape. The reason we divided the dough into 7 pieces is to create this flower-like shape. Using your palm, gently flatten each roll so that it takes on a uniform shape and avoids forming peaks in the pan. Don’t forget to leave a little space between the rolls, as they will continue to rise for about an hour or until they double in size.
• We’re almost at the finish line! After the bread has completed its final rise, break an egg and mix it with 2 tablespoons of milk and your favorite spices (I used a mix of dried spices). Brush the bread with this mixture and sprinkle the seed mix on top. Bake the bread in a preheated oven at 200°C (390°F) for 40–50 minutes, until it’s beautifully golden and fragrant.
• We’ve finally reached the end, and the kitchen smells absolutely irresistible. Honestly, it’s hard to put into words! Every moment of waiting was completely worth it, because this is the only “wasted time” we never regret. The result? A bread with a crispy crust and a soft, fluffy, cheesy interior. Perfect in countless combinations and simply delicious.