Without butter and only 2 tbsp of olive oil added, this bread is surprisingly very fluffy in texture and very delicious too!
Three cheers for this fantastic recipe!
|Check the beautiful pesto swirl and texture...|
(with my modification in blue)
140ml milk (lukewarm) (I replaced with the same volume of water plus 2 1/2 tbsp of milk powder)
150ml water (lukewarm)
2 tbsp (30ml) olive oil
450g bread flour
1 1/2 tsp sugar
1 1/2 tsp salt
1 1/2 tsp yeast
7 tbsp (100g) ready made pesto sauce (I use sun-dried tomatoes pesto)
1 tbsp extra virgin oil
2 tsp coarse sea salt
1. Add water, milk and oil into bread machine pan in order according to manufactures directions.
2. Sprinkle over the flour, ensuring that it covers the liquid mixture completely. Add the sugar and salt, placing them in separate corners of the bread pan.
3. Make a small indent in the center of the flour and pour the dried yeast into the hollow.
4. Set the bread machine to the dough setting. Press start. Lightly oil a 25cm x 10cm loaf tin.
5. When the cycle has finished, remove the dough from the machine and place it on a lightly floured surface. Knock it back gently, then roll it out to a rectangle about 2cm thickness and 25cm long. Cover and let rest a few mins.
6. Spread pesto sauce over dough. Leave 1 cm border along one long edge. Roll up dough lengthwise and tuck ends under and place seam down in a prepared loaf pan.
7. Cover with oiled clear film and set aside in a warm place to rise for 45 min or until it doubled its size. Preheat oven to 220°C (200°C fan forced).
8.Remove the clear fim and brush olive oil over the top. Using a sharp knife to score the top with four with 4 diagonal cuts. Repeat the cuts in the opposite direction. Sprinkle with sea salt.
Bake 25 to 30 minutes, until the bread is golden and sounds hollow when tapped on the bottom. Turn onto a wire rack to cool.
Note: With 10cm x 20cm loaf tin, I use 80% of this recipe to make this bread. I didn't score my bread as I prefer this bread with a nice dome top.