Pesto and mozzarella twisted loaves

Name: Pesto and mozzarella twisted loaves
Total time: 2100 s
Cuisine: British
Ingredients: 500 g strong white bread flour; 7 g sachet yeast; 2 tsp salt; 150 ml milk; 150 ml warm water; Some pesto; Some mozzarella

Chris Roe @cook_23272836

Produces 2 loaves and is delicious!

Chris Roe @cook_23272836

Produces 2 loaves and is delicious!

Saved

Ingredients

35 minutes

500 gstrong white bread flour
7 gsachet yeast
2 tspsalt
150 mlmilk
150 mlwarm water
Some pesto
Some mozzarella

Saved

Steps

35 minutes

1

Mix together the flour, yeast, salt, water and milk. Combine until a clump of dough is formed.
2

Turn out onto a lightly floured surface and knead for 10 minutes.
3

Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.
4

Knock back the dough, split into 2 (will make 2 loaves) then roll out into a thin, flat sheet.
5

Add the pesto and spread around, leaving a 1cm gap from the edges.
6

Tear, cut or grate some mozzarella and scatter on the sheet.
7

Roll up and then cut lengthways down the middle
8

Twist the two halves together. Repeat steps 4-7 with the other half of the dough
9

Place on greaseproof paper or a lightly oiled baking tray and bake in an oven preheated to 160°C (fan electric) for 35 minutes