Bake the Keto Baker London Signature Bread Mix as advised on the pack. You could add dry oregano, rosemary or thyme to the dough before you bake it, if you wish.
Allow the loaf to cool down completely on a cooling rack.
Wash a handful of parsley and peel a few large cloves of garlic. Dry and place the plucked leaves and the garlic in a tall mixing glass. Add olive oil and lemon juice. Then puree everything finely with a hand blender. If you don’t have a hand blender, you can finely chop or crush the parsley and garlic (for a more rustic look) and mix it together with the olive oil and lemon juice.
Season to taste with salt and pepper.
Cut 100 g of cheese into small cubes, finely grate another 20 g of cheese. Cheddar works best for this recipe, but please feel free to choose your favourite cheese.
Preheat the oven to 180C fan-assisted.
Cut the bread surface in a crisscross or lattice shape, as deep as you wish but we recommend that it goes about halfway from the bottom.
Distribute the herb pesto and the cheese cubes in the trenches. Scatter the grated cheese on top.
Bake in the oven for 15-20 minutes until the cheese has melted and it starts to smell yummy. Eat warm!
Oh, melty cheese – yes, please… enjoy!
