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.
“Have found a method of helping bread rise if you dont have a large enough warm area to place the mix. I stand the bread on a tray covered with greaseproof paper then cover that with olive oiled cling film then place that on a pan with warm water in it. Seems to work for me. Hope this can help those of us bakers who live in small flats. The Cheese and Onion mix is fantastic. Cheers for now "Mack
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.