GSABO - S2- Ep5 - Recipes

Sundried Tomato and Pesto Cream Cheese Country Loaf


The Great South African Bake Off

BBC Lifestyle



  • 300g White Bread Flour
  • 200g Brown Bread Flour
  • 6g Instant Yeast
  • 10g Salt
  • 40g Grape Seed Oil
  • 200ml Milk
  • 110ml Water
  • 30g Maple Syrup
  • 170g Sundried Tomato (drained weight)

Cream Cheese:

  • 500ml Basil Leaves
  • 1 clove Garlic
  • 60ml Pine Nuts
  • 125ml Parmesan
  • 80ml Olive oil
  • 5ml Salt
  • 2.5ml Black Pepper
  • 250g Cream Cheese

Preparation method


  • Preheat oven to 180C.
  • Slice the sundried tomato into small pieces.
  • Mix flour, yeast, salt, milk, water, maple syrup to form a dough.
  • Add the grape seed oil and knead for 20 minutes.
  • Add the tomato pieces and mix well.
  • Place the dough in a large, oiled bowl.
  • Cover leave in a warm place to prove until double in volume
  • Knock down the dough and roll out into a rectangular shape.
  • Spread the pesto cream cheese on the dough.
  • Roll it up and connect the ends.
  • Shape into a triangle.
  • Let it rise again to double in volume.
  • Sprinkle with some flour evenly on top. Make some cuts at the edges.
  • Bake in oven for 20 minutes.

Cream Cheese:

  • Blend all ingredients except the cream cheese to make pesto.
  • Blend the cream cheese with the pesto until smooth.