Homemade Pesto Sauce 

1. In the bowl of a food processor or blender, add the basil, spinach, garlic, almonds, cheese. Season with salt and pepper to taste. 
2. Pulse/blend ingredients together until mixture appears finely minced.
3. With the food processor or blender running, pour olive oil into pesto mixture into a slow steady stream to incorporate.
4. Stop the food processor or blender. Use a spatula to scrape down the sides before continuing to blend pesto sauce until smooth.
5. Transfer pesto sauce to a seal container and set aside. 

Bread Dough 

1. In a large mixing bowl, add the flours and salt. Whisk ingredients to combine. In a separate small mixing bowl, add the egg and oil. Whisk ingredients to combine.
2. In the bowl of a stand mixer, add the warm water and sugar, whisk to combine before whisking in the yeast. Cover bowl with a large plate or clean kitchen towel.
3. Allow yeast mixture to sit untouched for 6-8 minutes or until it appears frothy with a fermented aroma.
4. With the dough hook attached to a stand mixer, add the whisked egg and oil into the bowl with activated yeast mixture. Mix on low to combine, about 1-2 minutes.
5. Next, add all of the dry ingredients into the bowl with wet mixture and mix on low until a shaggy looking dough forms.
6. Increase mixer speed to medium and knead dough for 6 minutes or until a smooth dough forms. If dough appears too soft/wet, mix in additional all-purpose flour into dough 1 tablespoon at a time until a smooth, slightly tacky dough forms. 
7. Transfer dough to a lightly floured surface and shape into a ball.
8. Place dough in a large greased bowl and cover with plastic/cling wrap. Allow the dough to rest and rise in a warm area of the kitchen for 60-90 minutes or until it has doubled in size.
9. Gently deflate risen dough by knocking it down with a fisted hand. 

Assembly 

1. Grease and line a 9×5 inch bread/loaf pan with parchment paper.
2. In a small bowl, add the softened butter and pesto sauce. Use a spoon to mix to combine.
3. Transfer dough to a lightly flour surface and lightly flour the top of dough.
4. With a sharp knife or bench scraper, cut the dough into 12 equal pieces.
5. Working with one piece of dough at a time, use a rolling pin or hands to shape dough into a small rectangle, measuring about 4×5 inches (measurement does not need to be precise).
6. Spread about 1/2 tablespoon of the pesto butter onto shaped dough leaving about 1/4 inch border.
7. Sprinkle a heaping tablespoon of cheese over pesto butter and fold dough in half.
8. Place dough folded side down in prepared baking pan and repeat shaping, filling and folding process with remaining pieces of dough.
9. Lightly cover shaped dough pieces with plastic/cling wrap and let it rise in a warm area of the kitchen for 45-50 minutes.
10. For the last 15 minutes of second rise, preheat the oven to 350F (175C).
11. Bake bread for 50-60 minutes. Pesto bread is ready once it appears richly golden brown and a toothpick inserted into the center comes out clean. If bread starts to overbrown before it is ready, place/tent a sheet of aluminum foil over the top.
12. Allow bread to cool in the pan for 5-10 minutes before transferring to a serving platter of choice.
13. Brush top of bread with melted butter, optional. Serve warm.