Easy Festive Sharing Bread with a cheesy dip

Easy Festive Sharing Bread with a cheesy dip

Easy Festive Sharing Bread with a cheesy dip

Prep Time
3 Hour
Cook Time
30 Minutes
Ingredients
12
Servings
6
A festive sharing bread with pops of red and green, along with a delicious cheesy dip.
Ingredients
  • 250 grams (9 ounces) Strong white bread flour

  • 1 teaspoon Rosemary

  • 1½ teaspoon Sea Salt Adjustable Grinder Mill

  • 150 millilitres (¼ pint) warm water

  • 2 tablespoons virgin Olive oil

  • 1 teaspoon dried yeast

  • 2 tablespoons pesto

  • 50 grams (2 ounces) black and green olives, pitted and roughly chopped

  • 50 grams (2 ounces) sunblush tomatoes, roughly chopped

  • 1 pack Cheddar Cheese Sauce

  • 300 millilitres (½ pint) semi skimmed milk

  • 2 spring onions, finely chopped

Key Products
Rosemary

Product Information

£ 1.70/unit,18g
Schwartz recipe

Product Information

£ 3.00/unit,60g
Schwartz product packaging

Product Information

£ 0.90/unit,38g

Instructions

  • 1 Put the strong white bread flour, rosemary and ½ teaspoon of Schwartz Sea Salt into a large bowl.
  • 2 Mix together the warm water, virgin olive oil and yeast into a small bowl and stir together before pouring into the flour. Stir with a wooden spoon until the mixture comes together and then use your hands to bring in all the loose flour. Tip out onto a worktop and knead for 10 minutes until the dough is smooth and springs back when pressed.
  • 3 Put the dough into a lightly oiled bowl and cover with cling film. Leave in a warm place for about 2 hrs until the dough has doubled in size.
  • 4 Tip the dough out and knead a few times. cut the dough in half and roll the dough out into 2 circles about 24cm in diameter.
  • 5 Place the 1st dough circle onto baking paper and spread on the pesto evenly up to the edge. Sprinkle over the chopped olives and sunblush tomatoes and then cover with the other dough circle.
  • 6 Put a small glass into the center of the dough and then make 12 evenly spaced cuts through the dough from the glass to the edge. Take 2 pieces of dough one in each hand and twist loosely in opposite directions 3 times. Push the dough into the center slightly so there is no gaps. Repeat with the remaining dough. Cover lightly with cling film and then leave for about another hour in a warm place until the dough has doubled in size again. Drizzle over a little more olive oil and sprinkle with the remaining sea salt.
  • 7 Heat the oven to 190°C, 375°F, Gas Mark 5 and bake the bread for 25 minutes until golden
  • 8 Mix the Schwartz Cheddar cheese sauce pack with 300mls semi skimmed milk in a small saucepan and bring to the boil while stirring. Simmer for a couple minutes until smooth. Stir in the chopped spring onions
  • 9 Pour the sauce into a small bowl and put it into the center of the bread. Tear off the bread and dip generously into the warm cheesy sauce.

Nutritional Information

Typical Values Amount
Energy 1055kJ (13%) / 260 kcal (13%)
TotalFat 7.5g (11%)
SaturatedFat 1.5g (7%)
Salt 2.1 (35%) 
Carbohydrates 37g
Fiber 3g 
Protein 9.5g
Sugar 4g (4%)

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