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GSABO - S2- Ep2 - Recipes

Basil & Cheddar, Sugar & Raisin Yin Yang Loaf

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Savoury dough:

  • 2 cups strong white flour
  • 1 cup brown bread flour
  • 1 1/2 cups water
  • 3 tsp dry instant yeast
  • 1 1/2 tbsp white sugar
  • 1/2 tsp salt
  • 3 tbsp olive oil

Basil pesto:

  • 80g basil leaves
  • 50g pine nuts
  • 2 garlic cloves
  • 150ml olive oil
  • 50g parmesan cheese

Savoury assembly:

  • 100g cheddar, mature
  • 2 tbsp milk

Sweet dough:

  • 2 cups strong white flour
  • 1 cup cake flour
  • 1 1/2 cups water
  • 3 tsp dry instant yeast
  • 1 1/2 tbsp white sugar
  • 1/2 tsp salt
  • 3 tbsp canola oil

Sweet filling:

  • 6 tbsp brown sugar
  • 3 tbsp butter,melted
  • 1/2 cup raisins
  • 3 tsp ground cinnamon
  • 2 tbsp milk

Sweet glaze:

  • 1 egg
  • 2 tbsp milk
  • 1 tbsp white sugar

Preparation method

Savoury dough:

  • Mix flours, yeast, sugar and salt in bowl
  • Warm water to 40 C and add to mixture
  • Add olive oil
  • Combine and then knead until smooth and elastic
  • Cover with a tea towel and leave in a warm place to rise

Basil pesto:

  • Lightly toast pine nuts in a frying pan
  • Grate the parmesan cheese
  • Combine all ingredients using a food processor

Savoury assembly:

  • When dough has nearly doubled in size, turn out of bowl onto a floured surface
  • Roll out into a rectangle 5 mm thick
  • Brush the pesto over the surface of the dough, leave a 2 cm strip bare along the top
  • Grate the cheese and spread evenly over the pesto
  • Brush the bare strip with milk for sealing
  • Roll up the dough to form a sausage shape and cut into 4 cm lengths, each with an angled side

Sweet dough:

  • Combine flours, yeast, sugar and salt
  • Warm water to 40 C and add to mixture
  • Add the canola oil
  • Combine and then knead until smooth and elastic
  • Cover with a tea towel and leave in a warm place to rise

Sweet filling:

  • When dough has nearly doubled in size, turn out of bowl onto a floured surface
  • Roll out into a rectangle 5 mm thick
  • Brush melted butter over the surface, leaving a 2 cm strip at the top
  • Scatter cinnamon over the butter, then scatter the brown sugar and raisins
  • Brush the bare strip with milk, for sealing
  • Roll up the dough to form a sausage shape and brush with the sweet glaze
  • Cut into 4 cm lengths, each with an angled side

Sweet glaze:

  • Beat the egg, milk and sugar together

Assembly:

  • Preheat oven to 200 C
  • Grease and line a large, circular baking tray
  • Arrange the savoury and sweet dough lengths in a yin-yang shape on the tray
  • Each cylinder should stand on the flat base with the angled side pointing upwards
  • Place the tray in the warming drawer of the oven, to rise for a further 15-20 minutes
  • Bake for about 25 minutes