Introducing Dough Box with Cheese and Pesto Whirl RecipeSep 07, 2016
Have you heard about our big brother yet? If not you 'knead' to know more about Dough Box! Just like Bakes, Dough Box is a monthly subscription box where we pack and deliver all the dry ingredients you need to make a different type of bread each month. We've created lots of exciting recipes which can be used time and time again looking at a different bread technique every box. If you've always wanted to master the art of bread baking, this is your chance. You can sign up for just one month to try out the box, or pre-pay for 3, 6 or 12 months. With Christmas fast approaching, this really could be the perfect gift for someone you know. Maybe that friend who loves to cook or your Dad who would enjoy getting his hands dirty? Or, why not sign up for yourself? You can grab your first box for just £5 by using the code FIRSTBOX. To celebrate the launch of Dough Box, we thought we better bring you a brand new recipe for a batch of Cheese and Pesto Whirls. The smell of freshly baked bread is to die for and we're sure you'll love these buns and they'll leave your friends and family asking you for more. Ingredients (makes x12) 450g wholemeal bread flour 7g dried yeast 1 tbsp sugar 1tsp sea salt 2 tbsp olive oil 190g pot tomato pesto 150g mature cheddar, grated 100g sun-dried tomatoes Method Mix the flour, yeast, sugar and salt in a large bowl. Pour in 300ml of warm water and the olive oil. Mix with a wooden spoon until combined. Place the dough onto the work surface and knead for 10minutes, it should be soft and elastic. Place in a clean, oiled bowl and cover with clingfilm. Place somewhere warm for 1 hour or until the dough has doubled in size. Line a square baking tin with greaseproof paper. Pour the dough onto a lightly floured work surface and roll into a large rectangle. Spread over the pesto, cheese and sun-dried tomatoes. Roll up the rectangle starting with one of the long edges. Trim the ends of the roll so they are straight. Cut the roll into 12 and place the sections, whirl facing up, in the prepared tray. Cover with clingfilm and leave to rise again for 45 minutes. Preheat the oven to 200C/180C fan. Uncover the whirls and place the tray in the oven for 40 minutes. Leave to cool for 10 minutes before serving. Remember to check out the website by following this link as well as liking Dough Boxes Twitter, Instagram and Facebook so your always up to date with whats going on. We would love to know what you think of our latest recipe so share your bakes with us on our Instagram using @bakesbox or #bakesbox.