Pesto and Cherry Tomato Twist

Cherry tomato and pesto twist? Yes please 😍😍😍 I’m a sucker for fresh bread out of the oven. The original bread recipe I used was sooooooo wrong, I ended up doubling both the yeast and the liquid, so I’m claiming it as my own now πŸ˜‰ This also has dad’s homegrown tomatoes in it which are sooooo sweet and delicious.

Stats – approx. cost $20 including pesto and tomato ingredients. You’ll use everything you buy over and over. Takes 2 hours but most of this is proving time where you leave it alone in the oven. Makes a large loaf, and contains a little protein, iron and calcium πŸ‘ŒπŸ‘Œ


 

Ingredients

4 cups plain flour
2 tsp dried yeast
2 tbsp caster sugar
2 tsp sea salt
2 cups warm water, plus 1/2 cup extra, if needed – this water should be no hotter than a bath
1 cup pesto
3/4 cup cooked chopped spinach
Large handful cherry tomatoes, sliced

Method

Sift all dry ingredients into a large bowl. Pour in warm water and stir, then continue to bring together with hands until a dough forms. Knead for 10 minutes so it’s really smooth and a little stretchy, then pop it in a greased glass or ceramic bowl, cover with a damp tea towel, and leave in a warm place for an hour or until doubled in size.

Once proved, remove from warm place, turn onto benchtop and punch down. Roll out until about 1cm thick, spread with pesto and spinach, and sprinkle tomatoes on top. Then, cut into pieces and style in a greased 20cm x 30cmish rectangular pan – I cut my dough into 3 strips and plaited it before adding score marks with a knife. You can also twist it into scrolls and put them side by side, or anything else you want – be creative, just make sure it’s packed in pretty close.

Once you’ve twisted your dough, cover it with the tea towel and return it to the warm place for an extra 20 min for an extra rise.

Preheat oven to 190*C.

Brush dough with plant-based milk, sprinkle with salt and pepper, and bake for 30 minutes or until risen, golden and awesome. πŸ˜‰ Serve hot from the oven with some extra virgin olive oil, or store it in an airtight container for up to 2 days.

 

 

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