Tear & Share ParsleyCheese Bread
Serves
10
Time
50 Mins
Allergens
Milk, Gluten
Ingredients
- 600g Strong plain white flour
- 1 tsp Caster sugar
- Lo salt, pinch
- 7g Yeast
- 1 Handful of parsley, chopped
- 400ml Lukewarm water
- 75g Cheddar, cut into small cubes, or grated
- 3 Garlic, cloves peeled & thinly sliced
- 1 tbsp Olive oil
Method
- Sift the flour into a large warmed mixing bowl and stir in the caster sugar, salt, yeast and parsley.
Gradually add the water, and mix to a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes. - Divide the dough into 8 balls and gradually incorporate the cheese cubes into each ball by kneading it through. Place all the balls together in a rectangular shallow tin and cover loosely with a sheet of oiled cling film. Leave to prove in a warm place for approximately 40-60 minutes, until doubled in size.
- Meanwhile, roast the garlic in the oil for 1 minute, then scatter over the top of the risen bread. Push a few of the garlic slices gently into the dough.
- Preheat the oven to 200°C. Bake for 30-35 minutes until well risen and golden. Serve warm, sprinkled with a little extra parsley.
