Wednesday, 12 June 2013

Brilliant BBQ bread

As England was basking under some long-awaited sun last weekend, it seemed like a good opportunity for some even more long-awaited BBQ action. And, never being one to let a reason to do some baking pass me by, I set about creating some great bread to have as an accompaniment.

I eventually settled on making some Olive and Feta bread from the WI bread book and, as it seemed to have gone well and there were a lot of people to feed, I decided to get a bit adventurous and use a similar method to make some Pesto and Parmesan bread. Here's how they turned out...

Pesto & Parmesan (l) and Olive & Feta (r) bread

And this is how to make my Pesto & Parmesan Bread

350 g strong white bread flour
1 tsp caster sugar
1 tsp salt 
1 tsp fast action dried yeast
225 ml water
3 tbsp olive oil (plus extra for greasing)
50 g Parmesan, grated
4 tsp pesto

1. Combine the flour, sugar, salt and yeast in a mixing bowl, keeping the salt and yeast separate. Make a well in the centre and add 3 tbsp and most of the water. Mix together to form a dough, adding the remaining water if necessary.
2. Turn out onto a work surface lightly greased with olive oil and need for 8-10 mins until smooth. Flatten out and work in half of the Parmesan and pesto, then flatten out again and work in the remaining Parmesan and pesto. Divide the dough into two and place in an oiled polythene bag. Leave to rest for 10 mins.
3. Grease a baking sheet.
4. Take one of the pieces of dough and stretch it into a teardrop shape measuring about 20cm long and 15cm at the widest part. Place on the baking sheet then repeat with the remaining piece of dough. Cover and prove in a warm place until doubled in size.
5. Preheat oven to 220C/425F/gas 7.
6. Bake for 13-15 minutes until golden then cool on a wire rack.


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