Vegan pesto tree tear and share VG

PREPARATION TIME 25 minutes, plus 1 hour resting time COOKING TIME 25 minutes MAKES 1 loaf INGREDIENTS

For the bread dough

● 125ml unsweetened plant milk ● 100ml warm water ● 1 tsp white sugar ● 2¼ tsp instant yeast

● 60ml light olive oil ● 400g strong white bread flour ● 1¼ tsp salt

For the filling

● 120g green (vegan) pesto ● 1 tbsp unsweetened plant milk, to glaze ● vegan Parmesan, to top (optional) METHOD

1 Warm the plant milk and water and add to a large mixing bowl. Then add the sugar, yeast, olive oil, flour and salt. Bring together all the ingredients and knead for approximately 10 minutes. Cover and let the dough rest at room temperature for 1 hour or until doubled in size.

2 Cut the dough into thirds, then roll out every third into a triangle shape. Use a spoon to spread pesto equally across the surface of the first triangle. Cover with the second triangle and add pesto again. Cover with the final triangle.

3 Cut straight ‘branches’ either side of the tree – leaving a ‘trunk’ in the centre – and twist each branch to create a twirl.

4 Brush the top of the bread with 1 tbsp unsweetened plant milk to glaze. Cover with a damp cloth and allow to rise for at least 45 minutes.

5 Bake at 200°C/180°C Fan/Gas Mark 6 for approximately 25 minutes until golden on the outside. Once baked, sprinkle with vegan Parmesan if desired, and serve warm or cooled.

COOK’S TIP Make this a sweet treat by replacing pesto with vegan jam and leave out the Parmesanfl

This tear and share treat is your party centrepiece