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How to make Pesto, capsicum and gruyere loaf

Yield = 6
Prep time: 0:25
Cook time: 0:35
Total time: 1:00

Ingredients

  • 2 teaspoons (7g/1 sachet) dried yeast
  • 1 teaspoon caster sugar
  • 310ml (1 1/4 cups) warm water
  • 450g (3 cups) plain bread & pizza flour
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup bought basil pesto
  • 100g roasted capsicum, coarsely chopped
  • 100g (1 cup) coarsely grated gruyere

Method

  • Step 1 Combine the yeast, sugar and 2 tablespoons of the water in a bowl. Set aside for 10 minutes or until frothy.
  • Step 2 Combine the flour and salt in a bowl. Make a well in centre. Pour in yeast mixture, oil and remaining water. Stir until combined. Use your hands to bring the dough together.
  • Step 3 Turn onto a well-floured surface. Knead for 5 minutes. Place dough in a greased bowl. Cover and set aside to prove for 1 1/2 hours or until doubled.
  • Step 4 Grease and line base and sides of an 11 x 21cm (base measurement) loaf pan. Scrape the dough onto a well-floured work surface. Knead for 30 seconds or until smooth. Roll out to a 40 x 20cm rectangle. Spread with the pesto. Top with the capsicum and gruye?re. Cut the dough in half lengthways. Place 1 piece of dough on top of the other, gruye?re-side up. Twist the dough, pushing any gruye?re mixture that falls out back in between the pieces. Place in the pan. Cover. Set aside to prove for 1 hour or until the dough reaches the top of the pan.
  • Step 5 Preheat oven to 220C. Spray the loaf with oil. Bake for 15 minutes. Reduce temperature to 180C. Bake for 20 minutes or until bread sounds hollow when tapped on the base. Set aside for 10 minutes to cool before turning out onto a wire rack.