theveganpea

This bread is so delicious and more-ish! It is very moist and tastes great dipped in a good Olive Oil or on it’s own…or why not be inventive and use it for a sandwich! When I made this, the pesto leaked and it made it difficult to remove the bread from the tin…it is important to make sure the pesto does not leak onto the base of the bread.

Preparation time: 3 hours (including proving and baking time)

Ingredients (Serves 4):

Pesto:

• 84g Basil leaves (including stalks)
• 100g Pine Nuts
• 6tbsp Olive Oil
• 1 Garlic Clove
• 1 Birdseye Chilli
• 1/2 Lemon (juiced)
• Ground Pepper
• Salt to taste

Bread:

• 7g dried yeast (in a sachet)
• 500g Gluten Free Flour
• 280 ml Water (tepid)
• 6 tbsp Extra Virgin Olive Oil
• 4 Basil Leaves (torn)
• 2 tsp Sea Salt
• 1/2 tsp Black Pepper

Method:

1. Add the flour, four basil leaves, dried yeast, salt and pepper into a bowl and mix well
2. Make a well in the centre of the dry ingredients and add Extra Virgin Olive Oil and water into the centre
3. Work with your hand in a circular motion from the centre incorporating the dry ingredients into the wet
4. Add extra flour if the dough is sticky…the dough should be soft
5. Need the dough for 15 minutes until it becomes firmer (it is not as elastic as a glutenous dough)
6. Place the dough in an lightly oiled bowl and cover with cling film and let rise for one hour in a warm place
7. Meanwhile make the pesto:
   • Lightly toast the pine nuts
   • Add all pesto ingredients into a blender and blend to your preferred consistency
8. Remove the dough and punch to release air
9. Split the dough into two and place one half into a greased baking tin and press down to approx 0.5 inches in height
10. Place the pesto (the amount you use is dependant on how pesto-ey you like your bread) on top of the first layer
11. Cover the pesto with the second half of the dough and seal the two halves together to contain the pesto
12. Using your thumb make dents in the top surface of the dough and fill them with pesto
13. Prick the top layer with a toothpick
14. Cover the tin with cling film and let rise for a further 45 minutes
15. Preheat the oven to 220 degrees celsius
16. Bake the bread for 20-25 minutes
17. Enjoy my Little Peas