You can see Great British Bake off winner John Whaite give a live cooking demo at Eden’s Harvest Festival on Wednesday 11 September 2013! Here’s the recipe he’ll be making.
400g strong white flour, plus extra for dusting
1 tsp salt
7g fast-action yeast (1 sachet)
280ml tepid water
For the garlic pesto butter
100g salted butter
4 large garlic cloves, finely chopped or crushed
1 tbsp green pesto
For the balsamic syrup
3 tbsp balsamic vinegar
1 tbsp caster sugar
3 tbsp freshly grated Parmesan cheese
Handful fresh basil leaves
Sea salt flakes
Large baking sheet (32~46cm/13~18 inches)
A piece of baking paper cut to fit the baking sheet
- Place the flour in a mixing bowl and stir in the salt, then the yeast. Slowly add the water to the flour, mixing into a messy dough. Turn out on to the worktop and knead for about 10 minutes until smooth and elastic. Alternatively, make the dough in a freestanding electric mixer with a dough hook, kneading for about six minutes. Place the dough in an oiled bowl and cover with a damp tea towel, leaving to rise for about one hour, or until doubled in size.
- Preheat the oven to 230°C/Gas 8.
- Melt the butter in a saucepan over a medium heat. Stir in the garlic and pesto, and take it off the heat.
- Put the piece of baking paper on the worktop, dust with flour and put the risen dough on it. Roll it out, dusting your rolling pin with flour, until it is a rough rectangle the size of the paper. Slide the paper, dough rectangle still on it, on to the baking sheet.
- Liberally paint about two-thirds of the garlic pesto butter all over the dough with the pastry brush, and leave to rest for about 25 minutes.
- Bake for about 20 minutes, or until golden brown, the butter has soaked in, and the bread has bubbled up in places. Remove from the oven and paint with the remaining butter mix.
- To make the balsamic syrup, simply place the balsamic vinegar and sugar in a small saucepan over a high heat. Allow to boil until it has reduced by half, then cool slightly before drizzling all over the baked bread.
- Finish with a generous sprinkle of Parmesan cheese, strew the basil leaves on top, and season with pepper and sea salt flakes.