Offering deliveries (Monday to Saturday) to retailers and the catering trade, you can be certain that wherever you find Clóna Milk, you're sure to find superb taste and freshness.
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Portions:
8-10
Course:
Ingredients:
A little oil or butter for greasing 1lb plain flour
1 level tsp bread soda
½ tsp salt
4oz sun-dried tomatoes or olives or a mix of each, chopped
2 tbsps pesto
12fl oz Clóna Buttermilk
1. Pre-heat the oven to 170°C/325°F/Gas Mark 3. Lightly grease a flat baking tray with a little oil or butter and a sprinkling of flour.
2. Sieve together the flour, bread soda and salt.
3. Mix in the chopped sun-dried tomatoes/olives. Make a well in the centre, pour in most of the buttermilk and, using a spoon, mix to a soft dough.
Depending on the moisture content of the sun-dried tomatoes, you may need to add a little extra milk to bring the mixture together.
4. Transfer the mixture to a lightly floured work surface and flatten gently with a rolling pin into a rough square shape.
5. Spread the pesto over the dough and roll the dough up like a swiss roll.
Carefully transfer the bread to the baking tray and sprinkle the top of the bread with a little plain flour.
6. Bake for approximately 40 minutes – until the bread sounds hollow when tapped underneath.
Serve on it's own or with fresh herbs mixed in Olive oil
Recipe By: Judi Guilfoyle
