Step 1

In the bowl of a stand mixer whisk together flour, sugar and salt.

Step 2

Add the yeast and milk, then mix at a low speed with the hook attachment to combine into a dough, 1 minute.

Step 3

Turn the mixer up a level (2nd speed) and mix until the dough starts to pull away from the sides of the bowl, 2 minutes.

Step 4

Return the mixer to the lowest speed, add the butter and mix for 1 minute to incorporate. Then turn the mixer up a level (2nd speed) and mix until the dough pulls away from the sides of the bowl, 2-3 minutes.

Step 5

Form the dough into a ball, seal the edges at the bottom and transfer into a well-oiled bowl. Cover and rest in a warm place until doubled in size, 1-1½ hrs.

Step 6

Once doubled in size, punch down the dough and roll it out on a flat working surface into a large rectangle, approximately 37cm x 26cm.

Step 7

Spread the pesto evenly over the dough, leaving a 2cm gap on one of the longer edges (this will help seal it together later on.)

Step 8

Scatter over spinach and then crumble feta over the top.

Step 9

Starting from the longest edge opposite the edge where you left a gap, tightly roll the dough into a log. When you reach the edge with no filling, pull the dough up over and onto the roll to seal. Gently turn the dough, seam side down and roll to press the edges together tightly.

Step 10

Using a sharp knife, cut through the dough lengthways.

Step 11

Cut side facing up twist the two halves over each other to create a tight braid. Place into an oiled loaf tin or on a baking tray lined with baking paper. Cover and rest in a warm place until doubled in size, 30mins - 1 hr.

Step 12

After proving, preheat the oven to 180°C.

Step 13

Bake for 20-25 minutes until golden brown and cooked through (87°C internal temperature).

Step 14

Allow to cool for 5- 10 minutes before serving. Best served warm!