Pesto and Parmesan Bread
In a large bowl or mixer bowl combine together water, milk and olive oil and mix well.
Leave aside a cup of flour for bench work.
Once the dough is almost doubled in bulk, pour onto a flat floured surface and divide into two equal parts.
Spread the crust with half of the pesto, leaving about 2-3 cm clear edges.
Sprinkle with half of the finely shredded Parmesan.
With sharp knife, carefully cut the dough down the center length wise.
Repeat the whole procedure with the second crust.
If the baking pan is twice larger, twist both braids into the same pan, one at a time.
Remove from oven and leave to cool on a wire rack.
Even chilled, it is incredibly tasty too!!