Mozzarella and ham pizza pull apart bread

Don't mind the rat hole ! 

I've been thinking of making pesto for months now ....

Either make it - too cheap to buy real Parmesan cheese - or buy it - haven't seen any pesto in the supermarket near our area yet .....

I guess , I'll start growing basil first - hopefully it won't die just like my 2 pots of mint ! tsk tsk 

Why I'm rambling about pesto ?! 

Because the recipe that I used in this bake calls  for both pesto and Parmesan cheese .....

I have some cheddar - a staple in our fridge - and some mozzarella that's getting moldy , these two cheese are another excuse for me not to buy the expensive Parmesan heh ! 

I'm planning to make the pull apart bread that I've seen from KitchenAid's Facebook link but this book has some simple and easy recipes that a newbie bread baker just like me needs ! :D 

I was quiet hesitant at first to add too much filling in this bread just in case it won't rise properly ! 

Hey ! I'm new to this bread baking business ! lol 

What can I say ?! I've oohed and aahed as the bread rose beautifully as it bakes ! 

And the smell ! Have you passed at the Pizza Hut lately ?!

This bread has a soft yet chewy ( especially the top crust ) texture and best eaten warm but still really good at room temperature . If there are some leftovers , cut in half and toast it in the skillet or nonstick pan to have a crunchy pizza bread treat !

I used an 8-inch square pan and cut the dough into 12 but the 9 rolls were huge so I put the 3 small ones in the muffin liners . Oh ! I've already eaten one piece ! lol 

Pesto parmesan pull apart  , recipe from The Big Book of Bread

Makes 16

My modification in red

450 grams plain white flour
1 tsp salt
1 1/2 tsps easy blend dried yeast ( I used Saf red instant yeast )
1 tsp caster sugar
about 300 ml warm water
3 tablespoons green pesto sauce ( 3 tbsps pasta sauce ) 
40 grams fresh Parmesan cheese ( 120 grams mozzarella )
90 grams ham , chopped 
a handful of cilantro , chopped 
beaten egg , to glaze

* Grease a deep 23 cm ( 9-inch) round cake tin and set aside . Sift flour and salt into a bowl then stir in the yeast and sugar . Mix in enough water to form a soft dough .
* Turn the dough into a floured surface and knead until smooth , about 10 minutes . Shape into a round , then place in an oiled bowl , cover and leave to rise in a warm place until doubled in size .
* Knock back the dough on a floured surface , then roll out to form a 40 x 28 cm ( 16 x 11-inch ) rectangle . Spread the pesto sauce over the dough , then sprinkle with Parmesan cheese .
* Starting on the long side , roll up dough fairly tightly like a Swiss roll . Cut into 16 even slices , then place the rolls , cut-side up , in a circular pattern in the cake tin . Cover and leave to rise again for about 30 minutes or until double in size .
* Preheat oven to 200°C/400°F . Brush the spirals with beaten egg , then bake for 30-35 minutes or until deep golden brown . Cool slightly in the tin , then turn out onto a wire rack to cool completely . Pull the rolls apart to serve . Serve warm or cold .