Parmesan Pesto Challah Bread

combine the warm water, 1 tablespoon sugar, and yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy

Whisk in the remaining sugar, egg, egg yolks, honey, oil, and salt. Slowly add the flour.

Knead the dough until smooth with the hook or by hand for 8-10 minutes.

Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.

Pulse pesto ingredients in a food processor until smooth

Divide the dough into three pieces. Roll each piece of dough into a long rope.

Flatten each rope and fill with pesto. Seal up each strand, pinch the three strands at one end, and carefully braid.

Cover loosely with plastic, then let it stand until soft and fluffy, about 30 minutes. Brush with egg yolk.

Sprinkle with sesame seeds and bake at 350F degrees for 30-35 minutes.

Let cool slightly, then slice and serve.

Full recipe