Denise says:

Italian bread is in a league of its own. Fresh and tasty, this recipe is an excellent accompaniment to salads, soups and is particularly good served warm with a chunk of cheese. I have used a basil and pesto paste made by Rosie Products which is not only supervised but parev, gluten free and suitable for vegans ; available from most Kosher supermarkets and delis. Even though I only use 2 tablespoons of this pesto sauce, left –overs are brilliant on pasta, inside a jacket potato, as a topping for bruschetta, in a risotto; the options are endless!

Preparation Time:15 minutes plus 10 minutes for yeast and 2 ½ hours for rising
Cooking Time: 30 minutes
Makes: 1 loaf – enough for 8 people

Ingredients:

450g strong white flour
7g dried yeast – 1 sachet or 2 teaspoons
Pinch of sugar
1 teaspoon salt
50g stoned black olives
2 tablespoons basil pesto sauce
2 tablespoons fresh basil – roughly chopped
300ml warm water
1 egg yolk – to glaze bread

Method

1) Mix 100ml of the warm water with the dried yeast. Add the sugar, combine well and leave to stand for 10 minutes.
2) Sift the flour into a large mixing bowl with the salt. Add the yeast mixture, the olives, basil pesto, fresh basil and the remaining water. Using an electric mixer whizz until a dough has formed. Ideally use a dough hook or a flat beater for this process.
3) Tip the dough onto a floured work surface and knead until it is smooth and elastic.
4) Grease a clean bowl with some vegetable oil. Transfer the dough, cover with cling film and leave to rise for 2 hours or until double in size.
5) Line a baking tray with baking parchment paper.
6) Knock the dough back to its original size. Knead again and shape into a 20 cm/ 8 inch round. Place on the lined baking tray. Using a sharp knife, make criss-cross cuts over the top.
7) Glaze with egg yolk and leave to rise again for 30 minutes.
8) Preheat the oven to 220 C/ 425 F/ Gas mark 7
9) Bake for 10 minutes the lower the oven to 200 C/400 F/ Gas mark 6. Bake for 20 minutes or more until the loaf sounds hollow when it is tapped underneath.
10) Transfer to a wire rack and leave to cool slightly before serving.
Tagged in: Basil, Dinner Party, Family Cooking, Italian, Olives, Parev, Vegetarian