Pesto, fetta and spinach pull-apart

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Step 1

Step 1 Make Dough: Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.

Step 2

Step 2 Sift flour into large bowl. Make a well. Stir in salt, yeast mixture, milk and butter. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 to 15 minutes or until smooth and elastic. Place in a lightly oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Grease a 6cm-deep, 10cm x 20cm (base) loaf pan well with olive oil spray.

Step 3

Step 3 Using your fist, punch dough down. Knead until smooth. On a floured surface, roll out to a 15cm x 25cm rectangle. Spread dough with pesto dip. Squeeze out excess liquid from spinach. Sprinkle spinach and fetta over dip.

Step 4

Step 4 Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices. Shape into balls. Place 6 balls in a zigzag in base of pan. Place remaining balls on top in an opposite zigzag. Cover with lightly oiled plastic wrap. Set aside in a warm place for 30 minutes.

Step 5

Step 5 Preheat oven to 200°C/180°C fan-forced. Bake for 30 minutes or until golden and loaf sounds hollow when tapped. Place bread, top-side up, onto a wire rack to cool. Serve.