Pesto Bread by Yasmin Limbert
I love making Yasmin Limbert’s Pesto Bread. The flavour is fantastic and is always so popular no matter what the occasion. Great for parties!
Since trying the plaited loaf from The Great British Bake off I’ve been a bonkers about trying to make bread and when I spotted pesto bread on Yasmin Limbert’s website I knew I would be making it!
The pesto rolls are what Yasmin made on the bread challenge when she was on the Great British Bake Off last year.
I have to admit I used shop bought pesto as I had some fridge as I’m lazy and I had all the other ingredients at home. If you have time to make pesto that is fantastic. It still works with shop bought if don’t want to make it at home.
Once the dough was made, had been proved once, it was then knocked back. I divided the dough into 12 portions and hand rolled each piece in to a sausage then tied into a knot. I popped them on the baking tray and left them to prove for another hour. It took a few attempts to make them look this cute but it was worth re-rolling them a few times. I always find the last one looks the best so I end up going back and re-doing the first few. Other gorgeous shapes are available. It also works really well made into one large loaf or baguettes.
Rolls ready for the oven
The recipe is so easy and I would recommend this recipe to everyone. I didn’t know I liked pesto so much. It’s great to make with children and get them involved with baking too. Making bread is also great upper body workout. I always fitter after making bread.
Pesto Bread Rolls
- 500 g Strong White Bread Flour
- 15 g Dried Yeast - I used 2 packed of dried yeast so it was roughly 14g
- 10 g Salt 1 teaspoon
- 320 g room temp water
- 3 tablespoons of pesto
- Mix the flour, yeast and salt.
- Combine the water with the pesto and mix into the flour with a knife to form a dough.
- Knead it on a lightly oiled surface for 10 minutes till smooth.
- Return the dough to the bowl and cover with a tea towel. Rest for 1 hour till doubled in size.
- Remove the dough from the bowl and 'knock back' to original size.
- Divide it into 12 pieces, they should weigh about 80g each.
- Roll each one into a sausage then tie them into knots.
- Rest them on the baking sheet or stone and cover with a tea towel. Rest for a further hour to double again.
- Preheat the oven to 200º.
- Bake for 20-25 minutes. When they sound hollow to the tap they are done.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Check out Yasmin’s website and all her other amazing recipes.
Follow me on instagram to see what I’ve been making recently. www.instagram.com/sewwhite
To give with the pesto rolls try these dishes.