Baking is a form of therapy in times of lockdown so I’m definitely making this Pesto, Cheese & Garlic Bread this weekend. It practically falls apart so it’s perfect for dunking into soup or dipping into baked brie or a tub of our Pesto Princess Hummus.
Looking for more recipes to try this Easter lockdown weekend? Head this way.
Loads of lockdown love
400 g all-purpose flour
1 tsp salt
10 g instant dry yeast
250 ml lukewarm water
2 Tbsp olive oil
For the filling
3 tsp each Pesto Princess Basil Pesto & Pesto Princess Red Pesto (use any pesto sauce you have to hand!).
4 cloves garlic, crushed
2 Tbsp butter or olive oil
100 – 150 g cheese
Milk for basting before baking
1. Prepare a loaf tin by either using a non-stick food spray or lining it with baking paper. Combine the flour, salt and dried yeast in a mixing bowl. Add water and oil and knead with for about five minutes until it is a smooth dough. Cover and leave in a warm place for an hour or until the volume has doubled. Briefly knead the dough and roll it into a rectangle on a floured work surface.
2. Make the fillings by mixing three teaspoons of Pesto Princess Basil Pesto with one tablespoon butter and two cloves of crushed garlic. In another bowl do the same with the Pesto Princess Red Pesto. Spread one mixture over one half of the dough and the other over the other half. Top with grated cheese. Roll up the dough from the long side.
3. Cut down the full length with a sharp knife and twist the strands over each other into a loose plait. Put the braid in the prepared tin and let it rise for 40 minutes, covered.
4. Preheat the oven to 180°C. Brush the top of the dough with milk and bake for 35 minutes.
Photography, Recipes and Styling by Michelle Parkin.