- 1
Ingredients
- 550 g strong white flour
- 1 tsp salt
- 1 tbsp mustard powder
- 300 g Cheddar, diced
- 3 spring onions, finely chopped
- 300 g warm water
- 16 g fresh or 2 tsp fast action yeast
- 1 medium egg
- a little oil for kneading
Preparation
Step 1
METHOD
Mix the flour with salt and mustard powder in a bowl or in a standing mixer bowl with the dough hook attachment. Add the diced cheese and onion and stir in well.
Beat the egg with warm water in a jug and stir in the yeast. Pour this into the flour and cheese mix and stir to a soft dough. Leave to stand for ten minutes, then turn out onto an oiled surface (or drizzle a bit of oil into the standing mixer bowl) and knead again until strands begin to show in the dough. It won’t become a smooth ball and you wouldn’t want to mix or knead it too intensively as the cheese might crumble too much. Cover the bowl and leave to prove for an hour.Cheese bread dough
Turn out onto floured surface and divide in eight pieces. Shape each one into a torpedo shape and place on baking trays lined with parchment. Cover and leave to rise for 40 minutes to an hour.
Preheat the oven to 220C/425F/gas 7. Brush the rolls with beaten egg or sprinkle with extra cheddar and bake for 20 minutes until golden