Souper Sundays


I am very proud of this title.

If you are girlfriend of a football crazy (chocolate maaad!) boyf, you may know about Super Sundays.

Basically lairy men blar out from the TV for most of the day, punctuated with said boyf yettling ‘REFF!’ at the TV.  It is all the rage around this time of year… *weeps*

This post also happens to be about soup. So Souper Sundays works well. Pat on the back for me, my father (A.K.A the pun lord) will be proud.

Anyway. Sunday. Arguably my favourite day of the week. Lay ins, brunch, general Sunday-Funday frolics and, a big bowl of something nourishing AND Blue Planet, which is EPIC innit?

I am working with Cully and Sully on this post. They are two Irish lads who create the most delicious soups, you can pick ’em up in Tesco if you fancied a try (£1.50 a pot, which is pretty darn good). I was sent a load of different flavours (so many delish veggie ones, FYI) and they have pretty much fed both Matt and I for the whole week. Just the kinda bowl of love I needed.

cully and sully tomato soup


They have asked me to sass it up in some way, so I thought I would set myself a challenge… To make a hunky loaf of bread for dipping. I won’t lie, I am beginner when it comes to bread making.  I am a cake lass through and through, but I want to give it a whirl.

I decided to make a cheesy, pesto filled braided loaf. It looks pretty and it tastes DREAMY. I love a bit of pesto, and it goes perfectly with Cully & Sully’s tomato & basil soup.  Preferably still warm from the oven, or lightly toasted with a drizzle of olive oil and a sprinkle of sea salt. OR with parmesan cheese melted on top if you really wanted to push the boat out.

Just gonna leave these snaps here…




Oh bebeh, it was SO tasty. And surprisingly easy (and quick) to make – if you fancy rising to the challenge (😉), you will need the following…

P.S you can make this bread by hand with some elbow grease, however my mumma kindly let me use her mixer with the dough hook attachment. You don’t knead this (lolz), it just makes life a little easier!


1 1/4 cup warm water

2 1/4 tsp (1 sachet) dry active yeast (I picked up the one from Sainsbury’s)

1 tsp granulated sugar

1 1/2 cup plain flour

1 cup strong white bread flour – found in the baking aisle

1tsp sea salt

2 tbsp parmesan cheese


2 packets (2 cups) of fresh basil

2 cloves garlic

1/2 cup parmesan

3 tbsp olive oil

What ya need to do…

Pre heat your oven to gas mark 4 / 177C / 350F

Firstly, dissolve your yeast and sugar in warm water.  Let the yeast proof and do its thang for around 10-15 mins.

Whilst that proofs, measure out your flour, salt & cheese into the mixing bowl.

Once your yeast / water mixture is ready, give it a stir and gradually add to your flour, on a medium speed. Combine until you have a clean, non sticky ball of dough. If your mixture is too sticky to start (mine certainly was!) slowly add and mix in spoonfuls of plain flour until you have a clean ball of dough that you can hold with your hands without it sticking!

When your dough is ready, shape into a ball and pop in a lightly greased bowl, cover with clingfilm and leave to rise for about 40 mins (or until doubled in size). The warmer, the quicker!

Whilst the dough rises, make your pesto. Its eaaasay, just blitz up all the ingredients and there ya have it. Scoop into a bowl and pop to one side for now.

OK, when your dough is risen, dust surface with flour and get rollin’ gal.

Cover your rolling pin with flour, and create a big rectangle with your dough… Don’t be worried to stretch it out! You are kinda aiming for a 10X20 inch rectangle.

Once you are happy, scoop on your pesto and smooth it across your dough leaving a 1/2 inch gap from the edges. Now we are ready to rooooll!

Take a deep breath, and get hold of the shorter edge of your dough. Pinch at the sides, start rolling your dough up tightly and slowly. Once you have your doughy arctic roll, get a sharp knife and cut end to end. Braid your dough, pinching together the ends before you pop into a lightly greased loaf tin. Leave to rise for around 20 mins before sticking in the oven to bake for 40 mins.


When your flat smells like THE DREAM and your loaf is beautiful and golden, she is ready.

Have a cheeky slice…


Round up the troops, warm up your soup and get dunkin’.


Oooooooft. I got the last Cully & Sully pot and bread remainders to gobble for lunch today, and I am SO bloomin’ excited to tuck in.

Have you ever attempted your own bread? (You should!)


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