Welcome back to another lactose free recipe. This week I wanted to share with you a delicious bread recipe that utilizes two new lactose free products: Bega tasty cheese and Woolworths dairy free pesto.
Both these products are delicious and when combined the taste is simply amazing. The pesto itself does not contain any parmesan cheese that is normally used in a pesto. The tasty cheese adds a sharpness to the pesto that is missing. The pesto is also very oily and chunky. Far oilier and chunkier than any pesto I have ever created.
Unfortunately, when I went to spread the pesto onto the dough there was too much oil for it to spread smoothly. To counteract this, I mixed the cheese and pesto together before sprinkling it on the dough. This absorbs the oil and helps to create a more even and delicious cheesy pesto layer.
Overall, I do enjoy these products when combined. The pesto itself has some downfalls that can be overcome. The cheese is simply fantastic. I have found no downfalls to the product at this stage.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Instructions
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In a small bowl add the yeast, warm water and sugar. Stir well and leave in a warm place for 5 or so minutes.
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After several minutes the mixture should be frothy.
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In a separate large bowl or stand mixer bowl add the flour, salt and oregano. Stir well and make a well in the centre.
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Pour the yeast water into the flour.
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Mix and knead the dough until it becomes smooth and elastic. When it is ready the dough will spring back when poked.
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Place the dough into a lightly oiled bowl or container. Cover with clingwrap and leave in a warm place for an hour.
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While the dough is rising place half of the pesto in a clean bowl. Add the two cups of cheese and mix. Set aside.
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Wash and roughly chop the parsley. Set aside as well.
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After the hour has passed the dough should be well risen.
- Preheat your oven to 180 °C and grease the loaf tin.
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Roll the dough out into a long rectangle with the width being the same width as the width of the pan you are using. Cover the rectangle with the cheese and pesto mix. Sprinkle with half of the parsley.
- Use the pizza cutter to cut the dough into several rectangles. Stack the rectangles on top of each other. Some cheese will drop out, don’t worry.
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Place the stack of dough into the tin making sure there the bottom of the stack (that is cheese free) is placed onto the edge of the tin so the cheese won’t burn or stick. Keep stacking the dough and placing it into the tin. Sprinkle the rest of the parsley onto the dough. Gather up all the dropped cheese and place it into the slices.
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Leave the bread to rest in a warm place for 30 minutes until the dough is puffed up again.
- Cook the bread for 20 or so minutes until it is golden brown. Leave to cool down. Run a knife gently around the edge of the tin and tip out.
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Serve, devour and enjoy.
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Thank you so much for reading this recipe. See you on the next one.
