Pesto Mozzarella Bread

No kneading required! Bask in the fragrance of perfectly charred pesto, ground black pepper and melty Mozzarella Cheese. This fluffy bread recipe is one you NEED to have in your arsenal.

Tip: Start this recipe at night just before you head to bed and wake up to perfectly risen bread dough. Let the yeast work while you sleep!

Prep: 15 mins | Rise: 10 (+ 3) hours | Bake: 30 min | Makes 1 Loaf

Ingredients

(Bread Dough)

• 260g Bread Flour (approx 2 Cups)

• 1 1/4 Tsp Instant Yeast

• 1 Tsp Salt

• 215g Warm Water - slightly warmer than room temperature (approx 1 Cup)

(Bread Filling)

• 40g Pesto Sauce

• 15g Olive Oil (approx 2 Tbsp)

• 50g Mozzarella Cheese, Shredded

• Pinch of Ground Black Pepper

Directions

(Bread Dough) - Prepare the night before

1. Combine ingredients for the dough in a mixing bowl and stir well using a pair of Chopsticks or your hands. (The dough should feel moist at this stage)

2. Seal the bowl with Cling Wrap and refrigerate for 10 - 12 hours.

3. GET YOUR BEAUTY REST!

Note: After 10 - 12 hours, take your dough out of the refrigerator. You should see that the dough has doubled in size.

(Bread Dough) - Actual Day

1. Mix Pesto Sauce and Olive Oil together and set aside. Then, prepare a loaf pan and put baking paper on the base.

2. Gently roll the dough into a ball and divide it into 10 smaller balls (about 47g each).

3. Take a dough ball and create a well in the centre. Add some cheese to the well and seal it up.

4. Dip the dough ball in the Pesto Mixture and place on loaf pan. Repeat till all the dough is used up.

5. Seal the pan with Cling Wrap for 3 hours at room temperature (or until the dough has expanded to fit the pan).
   

1. Preheat the oven to 205°C.

2. Sprinkle some ground black pepper over the bread and bake for 30 minutes or until golden brown. (Note: If the top starts to brown too quickly, loosely place a sheet of aluminium foil over the bread and continue baking)

3. Ready to serve!

Made too much?

Let the Bread cool down. Store in an airtight container and keep at room temperature. Should keep well for 2 - 3 days.

Enjoy!

Signing off, Cher