| 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.
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