Ingredients - this makes a 1lb loaf
250g strong white bread flour
250g strong wholemeal bread flour
15g dried active yeast or 7g sachet fast action yeast
300-350ml lukewarm water (start with 300ml but may need to add slightly more depending on your flour)
half a jar of pesto (I used green pesto)
- If using dried active yeast then follow pack instructions for reactivation (also given here )
- Measure out the flour, salt and yeast if using fast action into a large mixing bowl then add the water and form into a dough. Knead for 5-10 minutes until you have a smooth elastic dough and leave to rise for about an hour or until doubled in size in a large lightly oiled bowl covered with clingfilm.
- Knock back the dough and knead lightly for a minute or 2. Roll it out into a rectangle approx 23cm x 40 cm and then spread evenly with the pesto. Roll up the dough like a swiss roll and then put it into a 1lb loaf tin with the seam side on the bottom. Cover with lightly oiled clingfilm and leave to prove for about an hour or until doubled in size.
- Preheat the oven to 220C and then bake the bread for 35-40 minutes until it sounds hollow when you tap the base. Remove from tin and leave to cool on a wire rack for at least 30 minutes before eating, it is delicious served warm with a bowl of soup.