Black Jack & Blue Cheese Bread with Basil & Cayenne Pesto

Ingredients

• 7g instant yeast
• 50g cold butter, cubed
• 135ml milk
• 1 egg, beaten
• 250g white bread flour
• 1 tsp salt
• 2 tsp dried Black Jack (or mixed dried herbs)
• 4 tbsp BLACK MAMBA Basil & Cayenne Pesto
• Blue cheese, crumbled (to taste)
• 2 tbsp hot honey, to glaze

Instructions

1. Prepare the dough:
   In a large mixing bowl, combine the flour, salt and dried herbs. Add the cold butter and rub it in using your fingertips until the mixture resembles breadcrumbs.
   
   Make a well in the centre and pour in the milk, yeast and beaten egg. Mix until a rough dough forms, then knead until smooth and elastic:
   
   – By hand: 10 minutes on a lightly floured surface
   – By mixer: 5 minutes on medium speed
   
   
2. First proof:
   Place the dough in a lightly oiled bowl. Cover with a clean kitchen towel and leave to rise in a warm spot for 1 hour 30 minutes, or until doubled in size.
   
   
3. Shape the bread:
   Knock back the dough and roll it out on a lightly oiled surface into a rectangle. Spread generously with BLACK MAMBA Basil & Cayenne Pesto and sprinkle over the crumbled blue cheese.
   
   Roll up or shape the dough into a loaf or crown-style ring—whatever suits your mood or occasion.
   
   
4. Second proof:
   Transfer the shaped dough onto a parchment-lined baking tray. Cover loosely and leave to proof for a further 30 minutes.
   
   
5. Bake:
   Preheat the oven to 200°C. Bake the bread for 20–30 minutes, or until golden brown and sounding hollow when tapped underneath.
   
   
6. Glaze and serve:
   While still warm, brush with hot honey for a sticky, glossy finish. Tear, share and watch it disappear!