PESTO PULL-APART
Source of Recipe
Australian Country Collections
Recipe Introduction
For ease of preparation we used Defiance Easy Bake Bread Mix, a blend of baker's-quality ingredients which includes yeast in sachets. If you have your own favourite bread recipe, by all means use it. You will need 2-3 tablespoons of pesto to line the bread...ideally use the surplus pesto from the chowder recipe. You can also vary the fillings if you like. Chopped bacon, cheese, herbs, sun-dried tonatoes and olives all make good pull-apart fillings.
List of Ingredients
- 500g (3 1/2 cups) Easy Bake White Bread Mix
- 1 sachet (8g) dry yeast
- 315ml (1 1/4 cups) tepid water
Instructions
- Grease a deep-sided 22 cm round cake pan. Place the bread mix and the yeast in a bowl and mix together well. Add the water and mix to make a dough. Lightly flour your hands and the work surface, then knead the dough (reflouring your hands as necessary) for at least 8 minutes. Let the dough rest for 1 - 2 minutes, then reflour your hands and knead for a few more minutes. You must knead the dough for at least 10 minutes to allow the gluten structure to form within the dough. (If you have a bread-making machine, of course the hard work will be done for you).
- Roll the dough out into a rectangle measuring approximately 24cm by 28cm. Spread pesto evenly over the top and roll up along the short side as yu would for a Swiss roll. Cut the roll into 8 evenly sized rounds.
- Arrange the rounds in a prepared cake pan, leaving space between each piece for the dough to rise.
- Place the cake pan containing the dough in a sink filled with about 2cm of hot water. Cover the sink to retain the heat and leave the pan to stand for about 40 minutes. (if the room temperature is higher, the dough will rise more quickly.)
- Meanwhile, preheat the oven to 220 deg C (about 200 deg C if the oven is fan-forced)
- Place the pan in the oven and bake for about 25 to 35 minutes. Remove from the oven when cooked and cool on a wire rack.
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