A perfect summery bread. Ideal for a BBQ. I decided to make this bread to try as I have loads of bread flour in the cupboards which I am trying to use up before I have to pack up all things at university in a few weeks. And as I haven’t been making sourdough recently due to the lack of time there is excess flour! I am a pesto lover and anything with pesto wins me over every time. You could try this with a red pesto or olive tapenade if you prefer.
Ingredients
- 200g Strong White Bread Flour
- 250g Strong Wholemeal Flour
- 150g Pesto
- 300g Tomatoes (Roasted or 150g sun dried)
- 7g Fast action dried Yeast
- Pinch of salt
- 1tsp of caster sugar
- 2 tbsp of Olive oil
- 40g Cheddar
- 20g Parmesan
Method
- Add both the flours, salt, sugar and yeast to a large bowl.
- Create a well in the centre of the bowl and add the olive oil and 320ml of Luke warm water mix well until forms a rough ball.
- Tip the dough onto a floured surface and knead for 5-10 minutes until soft and stretchy.
- Place back in the bowl lightly floured and cover and leave to rise in a warm place for 1.5 hours until doubled in size.
- Prepare a baking tray with parchment or teflon sheets.
- Once doubled in size roll out the dough until 30x40cm rectangle.
- Spread the pesto onto the dough.
- Add the tomatoes and cheese on top.
- Then roll up from the long edge to create one long roll.
- Then cut the swirled dough into 12 equal sized pieces.
- Place on the baking tray in 4×3 with the swirl facing upwards leaving little gaps between them to allow them to rise.
- Cover again and leave to rise for an hour until they have puffed up and are now touching.
- Preheat the oven to 180 degrees celsius.
- Bake on the swirls in the oven for 40 minutes until golden brown on top.
- Leave to cool or enjoy warm.
