Logo
Allow cookies

Cheese & pesto whirls

Ingredients

  1. Step 1 450g strong white bread flour, plus a little for dusting
  2. Step 2 7g sachet fast-action dried yeast
  3. Step 3 1 tsp golden caster sugar
  4. Step 4 2 tbsp olive oil, plus a drizzle
  5. Step 5 150g tub fresh pesto
  6. Step 6 240g tub semi-dried tomatoes, drained and roughly chopped
  7. Step 7 100g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
  8. Step 8 50g parmesan (or vegetarian alternative), grated
  9. Step 9 handful basil leaves
Cheese & pesto whirls
Calories: 293 Carbohydrate: 36 g Protein: 10 g Fat: 11 g
Cook time: 80 minutes Prep time: 40 minutes Total time: 120 minutes Servings: 12

TAGS

Buffet Lunch Side Dish Snack Supper British Bread Bread roll Cassie Best Cheese bread Cheesy bread Pesto bread Spring Sundried tomato bread

Directions

  1. Step 1 Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
  2. Step 2 Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
  3. Step 3 Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
  4. Step 4 Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.