Pesto, Olive and Tomato Onion Bread
- BAKE: 20m
- SERVES: 12
ETHOD (Makes 3)
Using the ingredients indicated, make up a well developed dough.
Rest for 5 minutes then press out on a clean surface, add the pesto and egg and roughly chop through the dough. Blend in the chopped olives.
Divide equally into three 18cm (7 inch) sponge pans, pre-oiled with 1 teaspoon of olive oil. Press dough out to fill pan.
Cut the cherry tomatoes into quarters and use to decorate the tops of the three loaves.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes or until doubled in size.
Remove the cover before baking in a preheated oven at 220°C, (420°F, Gas Mark 7) for 15 – 20 minutes or until golden brown.
Place on a cooling wire and cool completely.
“I just wanted to say how great your 500g bread mixes are. My children and I cooked up a few different varieties and made them into rolls for a barbeque. The response from guests was fantastic. Not only were they impressed at our home-baking but also the taste. These mixes make such a change from the usual bland rolls which are served at barbeques.”Chrissy Smith
There are many pesto varieties on the market currently like the green and the black. Also look out for lemon pesto and anchovy pesto for a twist on the recipe above.