Remember my Sesame Cheese Tangzhong Buns? Well this is a spin on that. 

A great spin. 

It's swirled with thick, rich pesto and lotsa melty mozzarella cheese, baked into a loaf and smeared with butter. 

And oh that thick fluffy soft bread. I can imagine this in savoury french toast and a poached egg on top (amazing!!). 

Cheesy Pesto Swirled Tangzhong Bread 

1/2 cup of pesto 

1/2 cup of shredded mozzarella 

Make the dough and let prove for 1 hour. 

Punch down and divide into 3 portions. 

Roll each portion into an oval. Spread 1/3 of the pesto on bread and 1/3 of the cheese. 

Place into a greased loaf pan.

Repeat for the other 2 portions of bread.

Let prove for 1 hour. 

Preheat the oven to 180 degrees celsius. 

Brush with egg wash and bake for 35-40 minutes until golden brown on top.