A delightful bread recipe with a swirl of herby goodness, perfect for any occasion.
Preheat your oven to 220°C (430°F) and grease a loaf tin.
Greasing the tin ensures the bread doesn't stick and comes out easily.
In a mixing bowl, combine the self-raising flour, sugar, and salt.
Sifting the flour can help avoid lumps and ensure a smoother dough.
Gradually add the beer to the dry ingredients, mixing until a smooth dough forms.
Add the beer slowly to control the dough's consistency.
On a floured surface, roll out the dough into a rectangle.
Flour your rolling pin to prevent sticking.
Spread the pesto evenly over the dough.
Leave a small border around the edges to prevent the filling from spilling out.
Roll the dough tightly into a log and place it in the prepared loaf tin.
Pinch the seam to seal the roll and maintain its shape during baking.
Brush the top with milk and sprinkle with sesame seeds.
The milk helps the seeds stick and gives a golden finish.
Bake in the preheated oven for 30-40 minutes or until the bread sounds hollow when tapped.
Check the bread halfway through to ensure even baking.
Let the bread cool before slicing and serving.
Cooling the bread allows the texture to set, making slicing easier.
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