Directions

• Because I love making bread at home so much, I am practically obsessed with preparing all my ingredients from scratch. I weigh and measure the cake so that I don’t have to worry about the ingredients during the preparation. At the same time, I advise you to do the same, because it will shorten your working time.
• From the beginning, weigh the flour into a bowl large enough to knead the dough and leave it to rise in it. With the help of a spoon, make a well in the middle and add the yeast, sugar, and 2 spoons of warm milk. Mix with a little flour from around and let the yeast activate for 10 minutes.
• After the 10 minutes have passed, add the yogurt, the warm milk, the salt and slowly start to incorporate everything. We move on to kneading, starting from the bowl for 5 minutes, no more. Turn the dough onto the lightly floured work surface and continue kneading for 10 minutes. Add the oil and incorporate it as well. The obtained dough is not sticky at all. Let the dough rise for an hour.
• The dough rose very nicely, doubled its volume if you don’t mind. Turn the raised dough this time onto the counter greased with a little oil. We flatten it with our palms as much as we can (not thin) and spread it with soft butter. We then wrap the dough, step by step, just like a roll and leave it to rise again, this time for an hour and a half.
• You can actually see how much the dough has risen. We put it in the same way on the counter greased with a little oil, form a roll and cut it into 7 parts. If you have the possibility, weigh the dough from the beginning and then weigh the 7 parts so that they are equal. You should have a piece of 0.185-0.200 g per piece of dough. Look how wonderful the layers of butter look.
• I worked orderly and in turn with each piece separately. Take a piece of dough and knead it for 1 minute, then flatten it with your palm. Add 2-3 teaspoons of pesto and spread them over the entire surface. Sprinkle finely grated smoked (or plain) cheese on top and roll the dough, trying to close as many ends as possible.
• Place the filled dough rolls in a round shape. Here is also explained the reason why I divided it into 7 parts. I wanted to give it a flower shape. Also with the help of your palm, flatten the dough so that it gets a round shape and that there are no towers in the pan. Be careful to leave space between the rolls because they will rise again for 1 hour, or until they double in volume.
• Almoust there! After finishing the last round of raising the bread dough, break 1 egg and mix it with 2 tablespoons of milk and your favorite spices, in my case it was a mix of dry spices. Grease the bread and sprinkle the seed mix on top. Bake the bread in the oven preheated to 200 G for 40-50 minutes.
• I finally reached the end and I mention that there is a maddening smell in the kitchen. I honestly don’t even know how to describe it in words. It was worth all the waiting, because honestly this is the only “wasted time” we can refer to. The final result: a crispy bread with a fluffy, aromatic and cheesy core. Perfect in many ways, yummy…