Monday 14 November 2016

Cheesy Garlic Wholemeal Bread Toast




IngredientMethod



200g high protein flour
100g Wholemeal flour
50g low protein flour
100g cream cheese
90g sugar
1 tsp salt
3 tsp instant yeast + 50ml water
125 ml full milk
35g butter

Topping:
A: (combined well)
50g butter, melted
4 teaspoons parsley flakes spice
4 cloves garlic, mined

B:
1 teaspoons fine salt
                                                                                                                                                                                                                                                                                                   
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 until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment.

2.  Once dough has risen, place the dough on a floured surface, and knead lightly. Rest for 15 minutes.

3. Cut dough into small pieces; dip into butter mixture. Layer into a greased 8" loaf pans.

4.  Leave to proof for second time (about 1-2 hrs). Sprinkle with salt. Bake at 180 degree Celsius for 35 minutes. Remove from oven and cool on wire rack.

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