Cheesy tear and share bread recipe
A restaurant we love to go to serves delicious little cheesy rolls to start, with a dish of balsamic vinegar and another of extra virgin olive oil to dip them in. Well, here’s my version.
Makes 14-18 rolls.
Ingredients
- 500 g strong white bread flour
- 7 g easy-blend/fast-action yeast
- 8 g sea salt
- 10 g caster sugar
- 10 g unsalted butter, softened
- 1 handful of picked herbs, such as rosemary, thyme and oregano
- 2 garlic cloves
- 120 ml hot water
- 200 ml cold full-fat milk
- 1 large egg
- 100 g mozzarella, grated
- 150 g Gruyère, grated
- 1 egg, beaten with 1 tbsp milk
- 17.6 oz strong white bread flour
- 0.2 oz easy-blend/fast-action yeast
- 0.3 oz sea salt
- 0.4 oz caster sugar
- 0.4 oz unsalted butter, softened
- 1 handful of picked herbs, such as rosemary, thyme and oregano
- 2 garlic cloves
- 4.2 fl oz hot water
- 7 fl oz cold full-fat milk
- 1 large egg
- 3.5 oz mozzarella, grated
- 5.3 oz Gruyère, grated
- 1 egg, beaten with 1 tbsp milk
- 17.6 oz strong white bread flour
- 0.2 oz easy-blend/fast-action yeast
- 0.3 oz sea salt
- 0.4 oz caster sugar
- 0.4 oz unsalted butter, softened
- 1 handful of picked herbs, such as rosemary, thyme and oregano
- 2 garlic cloves
- 0.5 cup hot water
- 0.8 cup cold full-fat milk
- 1 large egg
- 3.5 oz mozzarella, grated
- 5.3 oz Gruyère, grated
- 1 egg, beaten with 1 tbsp milk
Details
- Cuisine: English
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 180 mins
- Cooking Time: 20 mins
- Serves: 14
Step-by-step
- Tip the flour, yeast, salt and sugar into the bowl of a free-standing mixer fitted with a dough hook, or a large mixing bowl. Mix together to combine and make a well in the centre.
- Combine the butter, herbs and garlic in a food processor to form a paste. Add to the flour mix. In a jug, mix the boiled water with the milk and egg and slowly add to the dry ingredients. Mix until combined, then knead for 6 minutes in the machine or 10 minutes by hand.
- Cover with oiled cling film and leave to prove for at least 90 minutes or until doubled in size. Turn out onto a lightly floured work surface and knead for 30 seconds to knock back the dough.
- Divide the dough into 14–18 pieces and roll into balls.
- Mix the two grated cheeses together and set aside one third. Make an indent in each of the dough balls, divide the cheese between them then seal up the dough. Place the balls on the two prepared trays: start with the middle rolls and build around them.
- Loosely cover with oiled cling film and leave to prove again for 1 hour
- Preheat the oven to 200ºC/400ºF/Gas Mark 6. Brush the buns with egg wash, sprinkle over the remaining grated cheese, and bake in the oven for 18–22 minutes until golden.
Taken from HOME BAKING by Jo Wheatley, published in hardback by Constable, available exclusively from Sainsbury's at the special introductory price of £8.
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