I think I've mentioned before that my Pa was a baker. As a little girl I can remember visiting his Hot Bread Kitchen and being excited by all the activity of the bakers and the amazing array of breads and pastries. Before we went home my sister and I were always allowed to choose something to take with us. I would always choose a pipe loaf (yes, now I realise this was a slightly odd choice for a child surrounded by finger buns and iced goodies but nevertheless!) which was a white fluffy loaf cooked in a special cylindrical tin. When we got home Mum would slice it up by hand and spread it with butter and vegemite. Yum! These days, I still think bread is heaven if it's good quality and made with love. That pre packaged everlasting stuff just doesn't cut it unfortunately. I often buy some good stuff at a local farmers market or even one of our lovely Melbourne markets like Prahran or South Melbourne. However, bread is surprisingly simple to make at home when you enlist the help of your trusty Combi-Steam.

Today's recipe is also pretty simple and utilises the Steam function also to prove your bread dough first. The whole process is really easy. The recipe might look like it has many steps but the actual "work" involved is very minimal. You can put your feel up with a cuppa while it proves and again while it cooks so keep the faith and give it a try.

Ingredients:
4 cups bread flour *
1 ½ cups warm water
2 tsp dried yeast (or 2x7g sachets)
1 tsp caster sugar
1 tsp salt
1 tbs olive oil
½ cup pesto (from a jar or homemade if preferred)
1 cup grated tasty cheese

Method:

1. Place the bread, yeast, sugar, salt and olive oil in the mixing bowl of a stand mixer. Use the beater attachment to combine on speed 1 and pour the water in gradually until it starts to come together.

2. Swap to the dough hook attachment and use to "knead" on speed 1 or 2 until smooth and elastic (6-10 minutes). If the dough is sticking to the bottom of the bowl you can add a little extra flour or if it seems too dry add a little extra water.

3. Remove the dough and place in a clean bowl lightly greased with some olive oil.

4. Place bowl into the Combi-Steam and select the Steam function at 38°C (or 30% if variable steam model). Allow to prove for 30 mins or until doubled in size.

5. Tip the dough out of the bowl onto a clean bench with a little flour. Knock the air out of the dough and knead by hand for a minute. Divide it into 12 evenly sized balls (divide in half, then in quarters, then divide the quarters into thirds to make 12)

6. Grease a large loaf tin. Select Combination Steam (Hot Air+Steaming). Set the temperature to 220°C. (variable Steam setting at 30%) Allow to pre-heat.

7. Flatten one of the dough balls into a circle shape. Spread over a little of the pesto and then sprinkle over some cheese. Fold in half to make a semi circle and press down to enclose and seal. Lay vertically into the tin against one end.

8. Repeat with remaining balls of dough, pesto and cheese and continue laying them into the tin vertically against each other.

9. Place the tin on a rack in the centre of the Combi-Steam. Bake for 40-45 minutes or until golden brown and hollow sounding when tapped on the top.

10. Remove and tip out of the tin onto a cooling rack. Leave for 10 minutes.

11. Serve warm, at room temp or toasted.

Notes:
*bread flour is a special flour that is higher in protein and makes better quality bread - you can buy it in most supermarkets.
*you can knead the dough by hand of course instead. It will take a good 10-15 minutes to get it where it needs to be before proofing.

V-ZUG/Wolf Notes:
*in a V-ZUG or Wolf Combi-Steam you can use another program for baking bread, called Professional Baking. This program is designed specifically to cook breads and puff pastry items. Think any loaf, sweet buns, savoury rolls, sausage rolls, pasties and pies. At the start of the Professional Baking function the oven will give you a completely controlled, measured and timed amount of steam (known as the Steam Phase) before kicking into the Hot Air Phase on the baking temperature that you set at the start. The Steam Phase means that you don't have to brush your pastries or bread with egg or water before cooking and gives you either a gorgeous crust on your breads or a glossy shiny crunch on your puff pastry. Use it for any bread or puff pastry recipe you have or find and simply change the program used from Fan Forced or Normal Oven to Professional Baking. Just watch it for timing the first time you try it as it may differ slightly due to the Steam Phase but it will be fairly similar to what the recipe states - give or take 5-10 mins.

I bet you'll love this recipe! I definitely do and it never fails to impress. Play with the fillings if you like too. Try sun dried tomato pesto, olive tapenade or even some fresh or dried herbs. Whatever takes you fancy.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x