Tuesday, 16 December 2014
Pesto and Tomato Swirl Loaf
I know I have a little bit of a wheat intolerance and I probably shouldn't spend my time making bread but it's so fun. I've said it before but I'll say it again it's like magic.
I love tomatoes, cherry tomatoes, roasted tomatoes, sun dried tomatoes, tomato soup, tomato marinade, tomato stew and the best thing about pizza? the tomato pizza sauce. Pretty much anything with tomatoes and I’m down, tomatoes and Christmas...but that’s unrelated. Considering this is my first time making a loaf of bread, I'd say I'm pretty proud, it bounced back and was bloomin' tasty. It's easy and quick to make aside from the rising time and the flavour is delicious. We ate this for dinner with tomato soup and it definitely pairs well but you could have it toasted, buttered, dipped in sauce or just straight up from the loaf which is probably the one I'd vote for.
For the dough
500g Strong white bread flour
1 tsp salt
1 tbsp sugar
1 packet fast action yeast (7g)
300ml warm water
For the filling
3 tbsp pesto
Mix the flour, salt and sugar in a large bowl. Rub in the butter and stir in the yeast
Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. Place the dough on a lightly floured surface and knead until smooth and elastic, this can take up to 10 minutes. Alternatively use a stand alone mixer/food processor with a dough attachment, this should take about 5 minutes.
Place the dough back in the bowl, cover and leave in a warm place to rise for 1 hour.
While the dough is rising preheat the oven to 200C/400F/Gas 6
Slice the tomatoes and place on a baking tray, season with salt and pepper and roast for 20 minutes.
Once the dough has risen, roll out in a strip as wide as a 2lb loaf tin. Spread the pesto evenly on the dough and place the tomatoes on top. Tightly roll the dough, place in the loaf tin and leave to rise for another 40 minutes.
Preheat the oven to230C/450F/Gas 8
After the dough has risen dust the loaf lightly with flour. Place in the centre of the oven and bake for 15 minutes then reduce the tempurature to 200C/400F/Gas 6 and bake for another 15-20 minutes until the bread is risen, golden brown and sound hollow when tapped.