NOTE: You will need a standing mixer and food processor for this bread.

  1. In a small box mix together the yeast, sugar, and milk. Set aside for 5 minutes. Yeast should bubble.
  2. In a standing mixer fitted with a dough hook, mix together flour and salt. Add yeast mixture, egg and softened Kerrygold Salted Butter. Mix for about 3 minutes until dough comes together and is soft and sticky.
  3. Put dough in buttered bowl, cover with plastics and let it rise until its doubled in size. Rising time varies depending on the temperature of your room.
  4. While dough is rising, make the pesto.
  5. Put the basil, pine nuts, Kerrygold Skellig Cheese, salt, and olive oil in a food processor and blend until smooth. Add lemon juice. Store in a jar with a tight fitting lid and add another drizzle of oil.
  6. Once dough has doubled in size preheat the oven to 360F/180C.
  7. In a 9″ x 5″ bread tin, butter, flour, and line with parchment.
  8. Place flour on a clean surface and divide the dough into 12 evenly sized balls.
  9. Flatten each ball and spread a spoonful of pesto on the dough. Sprinkle Kerrygold Skellig Cheddar Cheese on top of the pesto.
  10. Fold the dough and place it in the tin, folded, filling side up.
  11. Bake for 45-50 minutes, or until top is golden. Sprinkle remaining Kerrygold Skellig Cheese on top immediately after removing from the oven.
  12. Let bread cool slightly before serving. Serve bread with left over pesto and softened Kerrygold Salted Butter.

Recipe by Sweetish Co.