Artisan bread making is a labour of love: you have to work diligently and carefully for hours to craft something that is generally devoured in just a few minutes.
This loaf appears to look as ifyou have spent a long time on it: however it is actually very simple to make. Think of it almost as a pizza sandwich: you roll the dough out into pizza bases and sandwich them together with the filling.
The ingredients include pesto sauce - there are vegan alternatives available in health food shops.
The bread takes a total of 4 and a 1/2 hours to make - but most of that time is cooking time: actual preparation time is closer to 15 minutes.
1. Add water, oil and salt to bread machine pan. Sift flour on top and level out. Make a small hole in the middle (not deep enough to reach the liquid and add yeast and sugar to the hole. Insert the pan into the bread machine, select 'dough' setting and press start.
2. 10 minutes before the end of the programme, prepare the filling. Heat 1 tbs of oil in a frying pan and add onions stirring frequently. Cook for 5 minutes and then add garlic and sugar. Turn head down to minimum and allow onions to caramelize. Keep stirring so they don't stick or burn. After 5 minutes, remove from heat. Take approximately a quarter of the onion rings, and put into a separate bowl. Put a quarter of the sun dried tomatoes into another bowl, and a quarter of the basil into yet another bowl (these are for the topping).
3. Once the dough is ready, remove from pan, place on alightly floured surface and knead well for a minute. Then divide dough into two. Set one aside while you roll one piece out into a 9" (23cm) circle. Place on a lightly oiled baking sheet. Using the handle of a wooden spoon, press holes all over. Spread the pesto sauce evenly over the dough circle. Spread the onions, sun dried tomatoes and basil evenly over the dough.
4. Roll out another 9" circle using the remaining dough, and cover the first circle. Using the handle of a wooden spoon, press holes evenly all over the dough. Sprinkle the remaining onions, tomatoes and basil evenly over the top. Sprinkle the sea or rock salt over. Drizzle the reamining 1 tbs of olive oil over the top.
5. Cover with oiled clingfilm and place in a warm place for 30 minutes until well-risen (the easiest way to oil clingfilm is to use a bottle of spray oil).
6. After 30 minutes remove clingfilm and place bread in an oven preheated to 200C/400F, for 25 minutes.
7. Serve warm, cut into wedges. A lovely bread for a buffet, or with soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 62 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 24.4mg||1 %|
|Potassium 200.8mg||5 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 32.6g|
|Protein 5.5g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!