Auntie Anne’s® Homemade Baking Mix
70g flour for dusting
60g of butter
75g of prepared pesto
300g cherry tomatoes, halved
340g fresh mozzarella, diced
Use the instructions that came with your baking kit to make the dough for the pretzel bread.
Preheat your oven to 175˚C
In a large bowl dissolve contents of yeast package in 410 ml warm water, then let it sit for approximately 2 minutes.
Add in dough mix and 1 tablespoon pesto and combine until dough forms into a ball.
Grease large bowl with 1 tablespoon butter.
Turn dough ball out onto lightly floured bread board and knead for 5-7 minutes until smooth and satiny.
Place dough in greased bowl, turning the dough in the bowl to grease the top. Cover and prove in a warm place for about 1 hour, until it doubles in size.
Place parchment paper on a large baking tray.
Remove dough from bowl, depress down and let rest for 2 minutes on the floured bread board.
Meanwhile combine the cherry tomatoes, mozzarella and 3½ tablespoons of pesto in a medium size bowl. Fold with a spatula to combine and flavour. Add the remaining pesto to the remaining butter and set aside.
With a rolling pin, roll out the dough to a rectangle of about 14”x18“. Measure off the middle 6 inches and place filling mix down the centre the long way. Then cut 1½” wide strips on either side of the filling. Fold the strips into the centre by pairs and twist. Push together to slightly mound in the centre. Lift up the bread and place it on the baking sheet.
Bake for 25-30 minutes until cheese is oozing and the crust is crunchy.
Remove from oven and microwave the butter–pesto mixture for 12-15 seconds to melt. Stir to combine and brush with a pastry brush over the bread.
Slice through to make 12 slices.