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Pesto and Parmesan Home-made bread

James and his team have a whole host of gorgeously yummy home-made breads that you can make at home. Why not try our delicious Pesto and Parmesan to start with?

Fowey Hall chef James

All you need is 700g Bread Flour, 25g fresh yeast or 7g dried yeast, 15g salt, 15g sugar, 50mls olive oil, ¾ of a pint of water, 50g pesto and finally 75g Parmesan.

Place all your ingredients in a large bowl except for the Parmesan. If you’re using an electric mixer, mix for 5 minutes, or for 10 minutes by hand. Once mixed cover the bowl with a dishcloth and place somewhere warm for at least an hour.

Put your feet up, have a cup of tea or coffee or just enjoy some “me time”.

After an hour deflate the dough and mould into a 30 centimetre x 10 centimetre long loaf shape. Wait approximately 40 minutes for the dough to double in size.

Time for another quick cuppa!

Sprinkle the Parmesan over the top and bake for 10 minutes on 220 degrees and then 15 minutes on 170 degrees. Done! You should have a wonderful home-made loaf of pesto and Parmesan Bread to enjoy. We look forward to seeing some pictures of your home-made loaf.

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