Happy Friday bakers! This week I give to you a classic Pesto Swirl Bread, the savoury cousin to the Swiss Roll!
I ran into a little baking trouble baking on wednesday. If you were nattering with #BakersHour on Twitter this week you’ll already know that, but just in case I’ll fill you in. I wanted to make a chocolate Fougasse with a honeycomb topping. Honeycomb, check, Fougasse shape, check, chocolate? Errrr… About that. I used cocoa powder but no extra sugar and the end result was just too bitter. A chocolate drizzle came to my rescue but I think it needed some chocolate chips thrown into the mix too! I’ll keep working on it for you guys and hopefully bring you a yummy chocolate bread recipe soon 🙂 on the plus side, it did look pretty!
But in the mean time, let me share with you a more successful loaf. Two in one week AND I’m going savoury! This is big news on the Knead to Dough blog! A little nervous after the fougasse failure, I used a fabulously simple recipe from James Morton’s Brilliant Bread for this Pesto Swirl Loaf! You might remember him from Great British Bake Off a few years ago. His recipes are great 🙂 If you like the texture of this loaf, try out these French Baguettes too, they’re bound to be a winner!
I’ve popped my photos into a little collage for you to see how I got on. Brownie points for me and all of you who kneaded by hand this week! It was a wet, sticky dough so I had my first experience of the slap and pull method, so noisy and satisfying!
I’d love to know how your bakes have gone this week, has anyone else had a close scrape with their cake or have yours all been showstoppers?
Oh and before I forget, for those of you who have read this far I have a special announcement! I go home for the summer next week, which means more time for baking and a whole kitchen to myself! So to celebrate there’ll be TWO POSTS next week, one cake, one bread.
Hope you’ve enjoyed my highs and lows this week. Until next time,
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