In a stand mixer fitted with a dough hook– add flour, salt, sugar, and yeast. Mix until combine.
Heat water to around 100°F. Add water to the flour mixture while mixer is on low speed.
Increase mixer speed to knead the dough. The dough should come together smoothly and be springy to the touch.
Shape dough into a ball and place in a lightly grease bowl. Cover and allow to rise for about one hour or until doubled in size.
Pesto
Blend basil and garlic together in either a food processor or a blender.
Add cheese and blend until combined.
Slowly drizzle in olive oil until pesto reaches a spreadable consistency
Combining the Pesto and Loaf
Roll out dough into a rectangle. Spread pesto sauce around keeping a ½ inch border of dough around the edges.
Roll the dough on it’s shorter side until a log is formed. Cut the log into three parts connected at one end. Braid the dough with the herbs facing outward.
Roll braid into a ball and place onto a baking sheet. Sprinkle with parmesan. Lightly cover and allow to proof (about 45 minutes to an hour).
Preheat oven to 350°F
Bake for 40 minutes or until internal temperature reached 190°F