| Ingredient | Method |
| Dough: 170g HP flour 50g organic wholemeal flour 30g LP flour 20g organic buckwheat flour pinch of bread improver (optional) 3/4 tsp salt 1.5 tsp instant yeast 50g caster sugar ±145ml water 60g butter Topping: shredded cheddar cheese Coarse gain sugar | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide the dough into 3 portions, knead and use rolling pin to roll the doughs. Arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Top with white cheddar and sugar and bake at 180 degree Celsius for 35-40 minutes till golden brown. Remove from oven and cool on wire rack. |
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