Dough 1 1/4 teaspoons yeast 250g Canadian Strong White Flour 250g Wholemeal Flour (Biodynamic used) 1 1/2 teaspoons sugar 25g butter 1 1/4 teaspoons salt 300ml water
Added ingredients 100g grated English Cheddar (mature/extra mature). 75g for dough, 25g for sprinkling over the top of the loaf 6 spring onion bulbs 2 chilli’s (Cayenne peppers used, adjust for particular preference) Small amount of oil, or butter for lightly frying the onions and chilli’s
First, grate the cheese. Next, finely chop the spring onions and the chilli’s after removing the stem and seeds. Heat the oil/butter and lightly fry the onions and chilli’s until softened, and then remove from the heat and allow to cool. Remove any excess oil/butter.
Next, make the dough. Put the dough ingredients in the bread pan, yeast first and then the flour, 75g of grated cheese, sugar, butter, and salt. Place the bread pan in the machine and then add the water. Select Menu 17/18 (SD-2500/2501) and then start.
When the dough is ready, remove it from the pan onto a lightly floured surface. Shape it and put in a large bread tin. Sprinkle with the remaining cheese for a cheese-flavoured crust. Allow to rise before placing in a preheated oven (Gas 6, 200 deg C) and bake for approximately 35 minutes.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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