Marbled Pesto Bread
Page 392 in the Bread and Bread Machine Bible.
- 140ml Milk
- 150ml Water
- 30ml/2 tbsp Olive Oil
- 450g White Bread Flour
- 1½ tsp Sugar
- 1½ tsp Salt
- 1½ tsp Easy bake Yeast
For the Filling :
- 100g Pesto Sauce
Add all the ingredients except the pesto in the order listed, and use the bread machine's "dough" setting.
Knock back the dough, and on a floured surface, roll about into a rectangle about 2cm thick, and about the size of A4 paper.
Spread the pesto sauce over the dough, leaving a 1cm margin.
Roll up the dough in the style of a swiss roll.
Tuck the ends under, and place in an oiled bread tin.
Cover with oiled cling film, and leave in a warm place for 45 minutes till it has doubled in size.
Pre heat the oven to 220°C
Remove the cling film, and brush the loaf with olive oil (which creates a golden crust).
Bake for 25-30 minutes, or until golden brown (at 220°C).
The original recipe includes diagonal crosses scored on the top of the loaf just before putting in the oven. But I prefer less crust, so I omit this part.
It also calls for coarse sea salt sprinkled on the top.