How to Make These Moreish Pesto & Parmesan Knots
There's nothing like the smell of fresh bread
- 1 packet fast action dried yeast (7g)
- 220ml warm water
- 400g strong white bread flour
- 1 tbsp white sugar
- 1 tsp salt
- ½ jar red pesto
- 170g cheese of choice, we recommend parmesan
- Equipment
- Measuring jug
- Spoon
- Large mixing bowl
- Rolling pin
- Knife
- Baking tray lined with baking paper
- Cheese grater
Preheat the oven to 180C (fan).
In the measuring jug, combine the warm water and yeast. Stir and set to one side for two to three minutes to activate the yeast.
In a large mixing bowl, combine the flour, sugar and salt. Pour in the yeast and water and stir them together with your hand to form a dough.
Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl, cover and leave in a warm place for at least 15 minutes to prove (this is where it will start to grow in size).
Using your fist, knock the dough back (this means push the dough back down to its original size) and tip out onto a floured work surface before rolling into a large rectangle shape (about five millimetre thickness).
Spread the red pesto on half of the rectangle, grate a thin layer of cheese on top and then fold the over half of the dough over the pesto and parmesan.
Cut the dough into one inch wide strips, then, holding each end, twist and knot each one before placing onto a lined baking tray.
Bake for 15–20 mins until risen and evenly browned then remove from the oven, allow to cool slightly, grate more cheese on top and serve.
