Cheese plait.....?

 

Thats the ones, still warm from the oven spread with lashings of butter, I can make a meal of them. I sometimes leave a couple in the oven for an extra couple of minutes as I quite like the really well done ones

 

I would like to know what is the usual stuffing? It looks soo goooooddd! Now I am hungry LOL

 

Just make your bread as normal, let it rise, when you knock it back grate in some cheese(as much as you want to taste) then either make it into plaits or bake as bread cakes, grate a little on top to give a nice cheesy crust. Yummy...

 

If you have time, Ms AnX, could you please send me recipe? I know there are lots..but I'd like to know yours if any? That is when you have time and doesn't have to be so soon...

 

I'm terrible at measuring, I do it all by eye, but here goes.

Strong white bread flour, about half a bag, 1 sachet of dried yeast, teaspoon of salt 1 talbespoon of olive oil, keep adding water till it comes to ball and all the flour is used up. Knead on floured surface till its a smooth dough, place back in bowl, cover (with a carrier bag) leave to rise, minimum of 2 hours but if you can leave it overnight then its far better. (Trust me, I know its not the norm but overnight makes it much better)

Next day, knock it back, I punch right in the middle of it, place on floured surface sprinkle on about 2oz of grated cheese and knead in, keep going till its all in. I find cheddar cheese is best.

Shape into what you want, plait, rolls, cakes, place on floured baking sheets/tins, leave to rise agian for about an hour. Brush the tops with milk or sprinkle on some grated cheese. Then bake in a very, very hot oven. I use gas mark 9 (not sure on electric). If its rolls about 10 - 12 mins, if its a loaf about 20 mins. I just sort of know by when they are golden brown. if you tap the bottom they sound hollow when done.

Leave to cool and eat @minerva_x

 

Started reading more of this thread and now I ended up hungry. lol

 

Hello, first time I've seen you in here. Welcome to the forum and welcome to in here LOL

 

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Thank you very much! And you know what they say, the good cooks or bakers don't do measuring.. and have printed this recipe of yours.. I will try making it when I can. I will take care of your secret recipe and hide in a safe! I still get hungry just by reading it. LOL

 

I made plenty yesterday, was at it all day and did loads of batch cooking too. I cook large amounts then seperate into portions and vac bag them and freeze down. I have the bagging and freezing still to do, and of course the bread to eat. Not to mention a rather large chocolate cake and whats left of the cookies

 

No comment

 

Nice ones Sully, thanks for the "show"

 

And there was I going to post a recipie for mixing batter. Maybe later now

 

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Oh please do..we can always knead men..I mean the dough while looking at the pics

 

Hand pulled

 

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No really? What makes you think so?

 

Well they are provided for our pleasure and usage

 

They will get "tipped" afterwards