Thermomix Sundried Tomato Pesto & Cheese Pull Apart Bread

A delicious Thermomix Sundried Tomato Pesto & Cheese Pull Apart Bread that's perfect for lunch boxes, served with soup, or all on its own!

Course breads, rolls

Cuisine thermomix

Prep Time 10

Cook Time 45

Rising Time 45

Total Time 1 40

Servings portions

Calories 405kcal

Cost $10

Preheat oven to 180 degrees celsius (fan-forced).
Place the lukewarm water, plain flour, salt, olive oil and yeast into the Thermomix bowl. Mix for 6 seconds, Speed 6.
Scrape down the sides of the bowl and repeat for a further 6 seconds.
Note: if the mixture is too dry, add a further 50g water and mix again.
Knead for 2 minutes, Kneading/Interval Function.
Transfer to a ThermoServer or large bowl and allow the dough to rise in a warm place for 45 minutes (or until doubled in size).
Roll the dough out into a large rectangle on a board or bench. Spread the sun-dried tomato pesto over the top and sprinkle over the grated cheddar and mozzarella cheeses.
Cut 4cm wide strips of the dough and then fold/roll the strips so that they form a scroll.
Place each of the scrolls into a lightly greased 23cm springform tin.
Bake for 45 minutes or until cooked through.

RECIPE NOTES & TIPS

Use Bakers Flour - this type of flour has a higher protein and gluten content than regular plain four making it perfect for breads, loaves and scrolls.
Check Your Yeast Is Active - before using, check that your yeast is in date and that it's still active (click here to find out how).
Feel Free To Substitute - you can use a different flavour of pesto if you prefer! Or mix things up and add feta cheese, some baby spinach or even salami or ham!
Store leftover scrolls in an airtight container at room temperature. Reheat in the oven before serving.
Freeze leftovers in an airtight container for up to 3 months. You can either reheat the scrolls directly from frozen or allow them to defrost and then reheat.