Instructions: Roll or push out each piece of the dough into a squarish sheet 10mm high and 300mm long.

Smear pesto generously over the sheet of dough and roll up like a Swiss roll.

Then with a realty sharp knife cut across into 4omm slices.

Place the slices close together on a greased baking tray cut side upward (rather like Chelsea buns).

At Stage 9 bake at 225C/425F/gas 7 for 15 to 20 minutes.

Allow to cool for 30 minutes before eating

I like this bread made with purple pesto but green pesto is fine. (qv pesto sauce)

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