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GSABO - S2- Ep2 - Recipes

Sundried Tomato & Caramelised Onion Bread and Basil Pesto & Mozzarella Bread

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Onion bread dough:

  • 1/2 cup milk, warm
  • 1/2 cup water, warm
  • 1 tbsp butter, melted
  • 1 tsp yeast, dry
  • 2 cups flour
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1/4 cup flour, for kneading

Basil pesto dough:

  • 1 cup milk, warm
  • 1/2 cup water, warm
  • 2 tbsp butter, melted
  • 1 1/2 tsp yeast, dry
  • 2 3/4 cups flour
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/4 cup flour, for kneading
  • 1 tbsp rosemary, fresh, chopped

Onion filling:

  • 5 onions, large
  • 2 tbsp cooking oil

Tomato pesto:

  • 1 cup sun dried tomatoes
  • 3 garlic cloves
  • 1 bunch spring onions, chopped
  • 1/4 cup pine nuts
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup olive oil
  • salt and pepper

Basil pesto:

  • 1/4 cup pine nuts
  • 1 1/2 cups basil, fresh
  • 2 garlic cloves
  • 3/4 cup parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 tsp chilli flakes
  • salt and pepper

Assembly:

  • 2 cups mozzarella cheese
  • 1 egg white

Preparation method

Onion bread dough:

  • Combine yeast and warm water and let sit for 15 minutes to activate
  • Combine all dry ingredients, add milk, butter and yeast and knead by hand for 10 minutes
  • Place in a glass bowl, cover with cling wrap and place in a warm place for 1 hour, until double in size

Basil pesto dough:

  • Combine yeast and warm water, allow to sit for 15 minutes, to activate
  • Combine all dry ingredients and add the chopped rosemary
  • Add milk, yolk, butter and yeast, kneed by hand for 10 minutes
  • Place in a glass bowl, cover with cling wrap and place in a warm area for 1 hour, until double in size
  • Preheat oven to 180 C

Onion filling:

  • Cut onions in half and slice thinly
  • Cook in oil, over medium heat for 20 minutes, set aside to cool

Tomato pesto:

  • In a food processor, mix all the tomato pesto ingredients to form a paste

Basil pesto:

  • In a food processor, mix all the basil pesto ingredients to form a paste
  • (Make 2 batches of the basil pesto)

Shaping your bread and Assembly:

  • Roll out your 1st dough into a rectangle and spread with the sun dried tomato and onions
  • Roll into a long sausage and cut it in half, lengthwise
  • Plait the 2 pieces together, exposing the side with the filling, and seal the edges
  • Roll it tightly in on itself, to make a spiral shape, set aside (this is the centre of the sunflower)
  • Roll out the 2nd dough into a rectangle and spread with the basil pesto and mozzarella
  • Roll into a long sausage and wrap it around the onion bread
  • To make the petals, cut slits about 2cm apart, all around the dough (each slit must be deep enough to reveal the filling inside)
  • Cover and let rise for another 20 minutes
  • Brush the top with the egg white
  • Bake at 180 C for 45 minutes