- 3 tsp olive oil, to grease
- 680g strong white flour
- ¼ tsp salt
- 2½ tsp dried yeast
- 300ml warm water
- 150g pesto
- Grease the loaf tin with 1 teaspoon of the oil.
- Place the flour, salt and yeast in a bowl, add the water and pesto then mix until it forms a dough. Transfer to a lightly oiled work surface and knead for 10 minutes until smooth. Place in a lightly oiled clean bowl, cover with clingfilm and leave in a warm place for about an hour until doubled in size.
- Knock back the dough, knead for a few minutes then shape to fit the tin and place in. Allow to double in size again and when it is nearly ready heat the oven to 230°C/Gas 8. Bake for 15 minutes then turn the oven down to 200°C/Gas 6 and bake for a further 30 minutes. Remove the loaf from the tin and tap the base ─ when cooked, it should make a hollow sound. Allow to cool completely on a wire rack.
Tip: Cream cheese and cucumber, seasoned with a little freshly ground black pepper, makes the perfect filling for dainty sandwiches made with this bread ─ cut off the crusts to make them really posh!
Hot Dog Buns
Chilli & Spring Onion Cornbread with Summer Herb Spread
Slow-Cooked Breakfast Banana Bread
Slow-Cooked Cranberry & Rosemary Soda Bread
Pressure-Cooked Cheddar, Leek & Spring Onion Savoury Bread & Butter Pudding
Mozzarella & Sun-Dried Tomato Mini Loaves
Gluten-Free Cheese & Garlic Tear & Share Bread