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Pesto Loaf for Bake Off Bread Week

Mason Cash Pesto Bread

Let's raise a loaf to celebrate Bread Week on The Great British Bake Off - there is not much in this world that smells better than freshly baked bread and when coupled with the fragrant basil and olive oil of a good pesto we think you are on to a sure-fire winner!  Many thanks to Mason Cash for sharing this wonderful recipe with us.  Their iconic stoenware mixing bowls are as much a part of Bake Off as the tent itself.

 

Ready? Get set....BAKE!

 

Ingredients (Bread)

  • 500g strong bread flour
  • 350ml warm water
  • 7g sachet fast action yeast
  • 1 tsp salt
  • 1-2 tbsp oil

Ingredients (Pesto Sauce)

  • 1 clove garlic, finely chopped
  • ½ teaspoon sea salt
  • Some freshly ground black pepper
  • 3 large handfuls fresh basil, leaves only, chopped finely
  • 1 handful pine nuts, lightly toasted
  • 1 handful parmesan cheese, finely grated
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice

Step 1

Add the flour, salt and yeast into a large mixing bowl. Mix together creating a well in the centre of the bowl; gradually pour in the water and olive oil and mix to form a rough dough.

Step 2

Tip the dough mixture onto a work surface and knead for approximately 10 minutes or until smooth and springy.

Step 3

Allow the dough to rise in a lightly greased airtight container until doubled in size.

Step 4

Grind the garlic and salt with the basil leaves in a pestle and mortar or in a food processor. Add the pine nuts and grind again. Pour into a bowl and add half of the cheese, stirring gently and add the olive oil to get a ketchup like consistency. Add the pepper to taste and add the rest of the cheese whilst stirring. Add the lemon and give it a final stir.

Step 5

Once the dough has proved, turn it out onto a floured surface and flatten it to a large rectangular shape to around 2cm thickness.

Step 6

Smear the pesto over the exposed dough surface, leaving a 2cm seam at either of the shortest ends. Then gently roll the seam over the pesto and roll the dough up into a sausage with a pesto spiral. Press down the other seam to seal it, and place in a loaf form.

Step 7

Prove for another 45 minutes to 1 hour or until doubled in size, then place in a preheated oven to 220°C for around 30 minutes.

Mason Cash Mixing Bowl

Posted: 06 Sep 2018

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