500g Shipton Mill White Bread Flour

12 grams fresh yeast or dried yeast equivalent

350ml water at hand hot temperature

1 tsp sea salt

50 grams grated parmesan

50 grams semolina

For the Pesto:

100 grams basil leaves

30 grams pine nuts

50 ml good olive oil

1 garlic clove

50 grams grated parmesan

salt and pepper

Method:

• place all ingredients for the pesto in a small food processor and pulse until smooth but not totally liquidised
• rub the yeast into the flour and then add salt and mix
• add all water and mix with a bread scraper until mixed
• turn our onto your breadmaking surface and work / knead until the surface of the dough is smooth and the consistency nicely elastic
• cover with damp cloth and prove until double in size
• return dough to your breadmaking surface and with the heal of your hand mould to make a rectangle of dough about 2cm thick
• spread pesto over the dough but leave 1cm at top edge
• fold 1/3rd of the dough from bottom edge over and then fold over from top edge to cover so you have a 3 layer dough
• with knife or scraper dipped in flour cut to form 24 strips about 1cm wide
• sprinkle semolina and grated parmesan onto work surface and then roll, strecth and twist each strip of dough to form the bread twist sticks that are about the same length as your baking sheet
• place each bread twist on a baking sheet lined with parchment
• leave to prove for about 30 minutes
• bake in oven at 200 degrees centigrade for 12 - 15 minutes until golden brown
• leave to cool on cooling rack and then enjoy!