It has been ages since my last daring kitchen challenge.The past few months have been crazy busy with the kids’ hectic school schedule and with Darna magazine. I have had very little time to participate but I really miss the challenges and the community. Every month I check out the challenge and plan on taking part but before I can blink, the month is over and a new challenge is announced 😦

Since the school is winding down to the final few weeks, I have decided to MAKE time for my beloved blog (I really miss posting on a regular basis and connecting with you guys).

My son finished his first grade exams on Thursday so now he is officially a 2nd grader “according to him”. His first decision as a 2nd grader was to remove our friend’s daughter who is in KG1 from his birthday guest list because she’s too young!

My daughter still has 3 more weeks to finish the 6th grade (Not blinking doesn’t help , trust me) but with a bread baking challenge for the month of May and with Ibrahim off from school, I finally managed to make the challenge recipe (posting 4 days after reveal day but hey, at least I made it before June lol)

This month’s challenge was hosted by Tandy from Lavender and Lime Lavender and Lime . She challenged us to make a twisted bread wreath, the filling was up to us, it was a matter of mastering the technique.Being someone with a deep rooted love affair with making bread, I found the technique super easy (when compared to my cinnamon sweet bread or my nutella twists).

Tandy suggested filling the twist bread with sun dried tomatoes and rosemary but I personally love the sun dried tomatoes-pesto- black olive combo so I went for that.

 

The soft and chewy bread combined with the nutty olives, tomatoes and refreshing pesto was heavenly to say the least. The red, black and green from the tomatoes, olives and pesto also gave the slices a beautiful swirl pattern. The kids loved having a few bread slices for breakfast, I enjoyed bread toasted with some extra pesto and a cup of tea  for an afternoon snack

Sun dried tomato and pesto twist bread

For the dough

I used my go to bread art recipe (it is the recipe I use whenever I want to make twists or shapes in the bread)

For the filling

3 table spoons pesto

200 g sun-dried tomatoes drained and chopped

1/3 cup black olives drained, pitted and chopped

Egg wash substitute

2 tablespoons milk powder

1/4 teaspoon instant coffee

1 tablespoon hot water

Directions:
1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl
NOTE: If using active dry yeast, activate it in the water for 5 minutes first
2. Use a dough hook and knead for 1 minute
3. Add the salt and knead for a further 5 minutes
4. Turn the dough out onto a lightly oiled surface
5. Knead gently and shape into a ball
6. Rub the bowl with a little bit of oil
7. Place the dough back into the bowl, seam side down
8. Cover and leave to prove until doubled in size
9. Lightly oil your hands and punch back the dough
10. Cover and prove for 1 hour
11. Turn the dough out onto a lightly oiled surface
12. Knock back and roll out into a rectangle
13. Spread on the pesto and sprinkle the  tomatoes and  olives

14. Roll up tightly, lengthwise
15. Trim off the edges
16. Cut in half, down the middle, but not going all the way to the bottom

17. Slightly open the two halves

18. Twist the dough to resemble a length of rope
19. Shape into a circle

20. Place onto a lined or sprayed baking tray
21. Cover dough with a damp cloth and leave to prove for 30 minutes
22. Preheat the oven to 190°C / 375°F / Gas Mark 5
23. Brush with egg wash and sprinkle on the sesame seeds
24. Bake for 10 minutes
25. Reduce the temperature to 175°C / 350°F / Gas Mark 4
26. Bake for a further 45 minutes
27. Remove from the oven and leave on the tray for 15 minutes
28. Place onto a wire rack and leave to cool completely before cutting