This is inspired by a Jamie Oliver recipe for Salmon Tikka. The salmon fillets are sliced, smeared with curry paste, cooked for a couple of minutes on each side, then served with a cucumber yoghurt. The addition of mango chutney on the naan breads enhances […]
Month: February 2018
This is a fantastic Italian bread which can be enjoyed on its own or as an accompaniment to pasta dishes. I’ve made mine using sun-dried tomato pesto but basil pesto makes a good substitute. Serve warm to enjoy the best flavour. Makes four breads, each serve two hungry people. Any leftovers can be frozen for another day.
Happy baking x
Folded Pesto Bread
- 450g strong white flour
- 1 teasp fast-action dried yeast
- 1 teasp sugar
- 1 teasp sea salt
- 1 tbsp extra virgin olive oil
- 300ml milk, warm
- 4 rounded tbsp good quality pesto
Sift the flour into a large bowl and add the yeast, sugar and sea salt, and mix the ingredients together. Make a well in the centre and add the olive oil and milk. Gradually mix everything together to form a soft dough.
Turn out the dough onto a lightly oiled work surface and knead for 8-10 minutes, until the dough is smooth and elastic. Transfer the dough to an oiled bowl, cover and leave to rise in a warm place for 1½-2 hours, until doubled in size.
Knock back the dough and divide into 4 equal pieces. Roll each one out to a long thin rectangle about 30 x 10 cm. Place on a lightly oiled baking sheet.
Spread a rounded tablespoon of pesto over each dough leaving a 1 cm border free around the edges.
Fold each side into the centre to almost enclose the pesto.
Cover loosely and leave to rise for a further 30 minutes. Bake in the oven at 220°C/Fan 200°C/Gas 7 for 10-15 minutes, until the bread is risen and sounds hollow when tapped underneath. Serve warm.