- fresh bread dough
- fresh mozzerella
- fresh basil
- Make a simple bread dough and, when the dough has had its first prove, lightly dust your work surface with flour and roll out the into a rectangle about half a centimetre thick.
- Spread some pesto over the bread and top with fresh mozzerella.
- Roll the dough towards you like a Swiss roll.
- Cut into portions about 10cm long and place on to the yorkshire pudding trays. Leave to prove for 20 minutes. Bake in a hot oven for 20 minutes until golden brown and when you tap the base of a roll it sounds hollow.
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Eggy Bread Toasty with Banana and Blueberries
Toasted Tortilla Wrap with Chicken and Avocado
Toasted BLT Bagel
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