| Ingredient | Method |
300g high protein flour 100g low protein flour 90g light brown sugar 1 tsp salt 2 tsp rosemary flake spice 2 tsp instant yeast + 210ml water 35g butter Glaze: 30g butter, melted For sprinkling: fine salt Coarse sugar rosemary flake spice Shredded cheddar cheese or sandwich cheddae cheese slides | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients 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 20-30 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 18-21 equal portions, roll each piece into a 12-inch-long rope. Braid the ropes on the prepared sheet trays. Press the ends to seal. Set aside and allow to rise for 1-2 hours hour. Repeat for the next portion. 4. Brush the top with melted butter. Sprinkle some cheddar cheese, salt, coarse sugar and rosemary flake spice on top. 5. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack. |
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