Homemade Bread & Pesto Twister Bread
A classic, foolproof basic homemade white bread recipe using strong bread flour, tepid water, and yeast. The versatile dough can be baked as a rustic loaf or rolled with pesto, olives, and cheddar cheese into delicious twister bread rolls.
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🍳 Cooking Flow
1. Mix yeast with tepid water and let bubble, then mix in flour and salt to form a dough. → 2. Knead the dough until smooth and elastic, then prove in a covered bowl for 1 to 1.5 hours until doubled. → 3. Knock back dough and split into two portions. → 4. Shape half into a rustic loaf; roll out the other half with pesto, olives, and cheese, then slice into rolls. → 5. Prove both portions until doubled, then bake at 180°C for around 35 minutes.
Cooking Steps
Brief Cooking Order
1. Mix yeast with tepid water and let bubble, then mix in flour and salt to form a dough. → 2. Knead the dough until smooth and elastic, then prove in a covered bowl for 1 to 1.5 hours until doubled. → 3. Knock back dough and split into two portions. → 4. Shape half into a rustic loaf; roll out the other half with pesto, olives, and cheese, then slice into rolls. → 5. Prove both portions until doubled, then bake at 180°C for around 35 minutes.
Introduction
A classic, foolproof basic homemade white bread recipe using strong bread flour, tepid water, and yeast. The versatile dough can be baked as a rustic loaf or rolled with pesto, olives, and cheddar cheese into delicious twister bread rolls.
Step 1
Pour 650 ml of tepid water into a large bowl and add 1 sachet of dried yeast. Whisk together with a fork and let sit for a couple of minutes until bubbly.
Step 2
Add most of the 1 kg of strong flour (reserve a little) and a generous pinch of salt. Mix together using a fork until a rough dough forms.
Step 3
Use your hands to bring the dough together in the bowl, dusting your hands and the dough with extra flour if it gets too sticky.
Step 4
Turn the dough onto a flat, lightly floured surface and knead vigorously by stretching, folding, and slapping it for several minutes until smooth and elastic.
Step 5
Shape the kneaded dough into a neat ball, place it back in the bowl, cover with a damp cloth, and let it prove in a warm, draft-free place for 1 to 1.5 hours until doubled in size.
Ingredients List
Important Notes
Make sure the water is tepid (lukewarm); hot water will kill the yeast, while cold water will slow fermentation down.
You can add a tiny pinch of sugar or honey to the yeast water to help activate it.
If you do not have yeast, you can make simple flatbreads using flour and water instead.
The twister bread filling can be customized with sweet (jam, honey, chocolate, banana) or savory (ham, tomatoes, different cheeses) ingredients.
Letting the shaped dough prove until doubled before baking is crucial for a soft, light interior crumb.
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