Chef Clem’s tricolour bread

1. Preheat your oven to 170°. Combine the milk and sugar in a mixing bowl. Stir until the sugar has dissolved before adding the yeast and gently stirring through. Set aside for 10 minutes or until the yeast becomes foamy. 
2. In a separate bowl, combine the flour and salt then pour in the milk mixture. Use a silicone spatula or wooden spoon to mix and form a straggly dough. 
3. Add the softened butter and mix into the dough. Turn onto a clean work surface and knead to incorporate the butter. You should end up with a smooth dough ball. Continue kneading for about 5 minutes, or until the dough springs back when gently pressed with your finger. 
4. Place the dough in a bowl and cover. Set aside to rise for 45 minutes or until almost doubled in size. 
5. Next, gently knock the air out before dividing the dough into 3 portions. Divide the portions into roughly the same sized balls, close to the size of a ping pong ball. 
6. Coat a third of the dough balls in basil pesto and the other third with the red pepper pesto. Dip the remaining third into olive oil before rolling in the parmesan cheese. 
7. Randomly place the balls in a greased loaf tin and set aside for 30 minutes, allowing the dough balls to rise and fill the tin. 
8. Place the loaf tin in the preheated oven and bake for 25 minutes or until the bread is completely cooked through. You can test this by inserting a cake tester or skewer into the thickest part of the bread. If the tester comes out clean your bread is done cooking. 
9. Remove the bread from the oven and rest for 15 minutes. Serve with your favourite soup or simply enjoy with salted butter. 

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