I love baking. But I also hate it. It’s so much harder than you think to get something to not only taste great, but look great too. Give me a roast dinner or a hearty meal and I can make it look fantastic, but most of the time whenever I bake it always looks like someone sat on whatever I made! When we were all taking something in for a team lunch at work, I decided I’d made a fancy bread. Logically, ignoring the fact I’d never made bread in my life…
But you know what? It was pretty damn good if I do say so myself! I’ve made this pesto pinwheel pull-apart bread a few times now and I thought in the spirit of sharing something a little bit different on KNEL I’d share my recipe with you!
YOU WILL NEED:
- 400-450g wholemeal bread flour
- 6g salt
- 15g sugar
- 8g instant yeast
- 20g softened butter
- 2 medium eggs
- 50ml room temperature milk
- 100ml room temperature water
- Olive oil
- Green pesto
- Sesame seeds
- Finely grated cheddar (as much or as little as you like!)
MAKING YOUR BREAD:
- Measure out 400g of your wholemeal bread flour into a large bowl. I opted to use seeded wholemeal bread flour because I prefer seeded bread, but fine wholemeal would be fine.
- Add 8g of yeast on one side of the bowl, and on the other side add 6g of salt and 15g of sugar. Slowly combine the mixture with a whisk.
- Add 1 egg, 20g softened butter, 50ml milk and 100ml water to your mixture and beat with a wooden spoon until the dough comes together. If you find your dough still feels a bit on the wet side, add in small increments of flour until you are happy with the mixture.
- Turn your dough out onto a lightly oiled surface and knead for approximately 10 minutes. Spoiler, this is one hell of an arm workout so if you have a power mixer, use it on a low speed! Your dough should pass the ‘windowpane test’. Pop your dough into an oiled bowl, cover with clingfilm and leave to prove for an hour, or until doubled in size.
- Preheat your oven to 190C/Gas mark 5.
- Once doubled in size, knock your dough back by kneading it for about 30 seconds, then divide into two equal parts. Roll each half into a flat disk 0.5cm thick. You may wish to roll out your dough and use something as a guide to make sure both disks are the same size.
- Line your baking tray with parchment paper and lay on one dough disk. Spread green pesto all over the disk, leaving a 1.5cm border. Sprinkle with your desired amount of cheese. Brush some water around the blank edge, cover with the second disk and lightly press together the edges.
- Flour the edge of a round object (small glass or other) and place it in the centre of your assembled disk. Press it lightly to create an indent which will serve as a cutting guide. Dip a large knife or dough cutter into flour and cut your disk to have as many ‘arms’ as you would like, making sure to re-flour the knife for each cut.
- Take each arm and twist 2-3 times, alternating the direction of every other piece. This will create a pattern that joins up around your loaf! Leave to prove for a further 30 minutes.
- Beat your remaining egg and brush across the surface of your dough. Sprinkle the sesame seeds in the centre of the pinwheel and bake for 20-25 minutes, or until golden brown.