Wednesday, 16 February 2011


Pesto Rolls.

250 g Bread Flour
1 tsp Yeast
150 ml Warm Water
1 tsp Salt
1 tsp Sugar
1/2 tbp Olive Oil
1/2 Jar of Pesto
Butter

Put the flour in a bowl, make a well and put the salt and sugar in. Put your warm water in a different bowl and sprinkle the yeast on top for a minute. Yeast is a fungus which dies under too hot or too cold temperatures, so it's best to keep it warm for successful dough. Add your yeast to the well and start to mix together, then knead your dough for about 15 mins (the longer you knead the softer the bread will be.) Alternatively, if you have a bread maker, just put all the ingredients in it and set it to pizza setting to make your dough for you. With a rolling pin roll your dough out flat, leaving half an inch thickness, sprinkling with flour if it gets sticky. Brush one side with some butter and then add your pesto (about half a jar.) You can use any type of pesto you like, I chose a tomato based one so the roll would be red on the inside then evenly brush your pesto all over the dough and then start to roll from one edge until your left with a swiss roll. Take a sharp knife and slice along the roll, making sections an inch to two inches long and place in a baking tray, spaced apart evenly. Don't try to stick too many in the baking tray or the underside of the rolls wont cook, as they will expand. Leave your rolls covered up with a towel in a warm place for about an hour and a half, this allows the yeast to rise. Place in the oven for about 20 mins at 180C, make sure they are cooked from top to bottom. After allowing to cool the pesto rolls are now ready to eat, from my experiences with making bread it is best eaten on the same day - without preservatives bread doesn't keep well.