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!
- 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
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.
Tip the dough mixture onto a work surface and knead for approximately 10 minutes or until smooth and springy.
Allow the dough to rise in a lightly greased airtight container until doubled in size.
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.
Once the dough has proved, turn it out onto a floured surface and flatten it to a large rectangular shape to around 2cm thickness.
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.
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.