| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg4, Vegetarian | 1 | servings |
INGREDIENTS
| 15 | g | Fresh yeast |
| 5 | ml | Sugar |
| 225 | ml | Lukewarm water |
| 60 | ml | Pesto; (*vegan pesto) |
| 10 | ml | Salt |
| 500 | g | Strong unbleached white flour |
| 15 | ml | Olive oil |
| 5 | ml | Coarse sea salt |
INSTRUCTIONS
Pre-heat the oven to 210°C/425°F/Gas Mark 7 1. Cream the yeast and sugar together in a small bowl. Mix in the water and leave to ferment. 2. Stir in the pesto. 3. In a large bowl mix together the flour and salt. Make a well in the centre and add the oil and yeast mixture. Mix thoroughly. 4. Turn out the dough Onto a lightly floured surface and knead for about 15 minutes. Place in a slightly oiled bowl, cover with a damp cloth and leave to rise until doubled in size. 5. Knock the dough back and knead once again for about 5 minutes. 6. Shape into 12 even sized balls and place onto a greased baking tray. Again leave to rise for about 30 minutes. 7. Sprinkle with sea salt and bake for about 20 minutes or until golden brown. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”