AUTUMN TOMATO AND PEPPER SOUP

For the loaf: 1/2 cup pesto, purchased or homemade

Instructions

1. Preheat oven to 425 F.
2. Lightly flour your work surface.
3. Gently stretch and elongate your dough round and Roll into a rectangle ~18x12 inches (if needed).
4. Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.
5. Roll the long side of the dough to you and pinch the seam closed.
6. Transfer to your parchment-lined or cornmeal-dusted baking sheet.
7. Cut the dough in half down the length of the dough and pinch the top ends together.
8. Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty).
9. When you get to the bottom, pinch the ends together and wrap into a wreath.
10. Transfer to your baking sheet and let rest for 30 minutes.
11. Bake for ~25 minutes, until golden brown.
12. Let cool slightly and slice to serve.