Tuesday, 10 November 2009
Cider Cheese Bread
This dough is quick and easy to make as it only proves once (like pizza dough), it is gently aromatic and bubbles beautifully in the oven. You could use apple juice instead of cider, the flavour will still come through.
It might be good with a goat cheese, or a melting tagleggio but here I've used an Isle of Mull Cheddar, my kids favourite. On the side, maybe a tomato salsa, an apple and chilli jelly, or a hot, full flavoured, chilli chutney (like McQuade's Habanero Chutney- unfortunately not yet available on this side of the Atlantic!) would be the perfect accompaniment.
Cider Cheese Bread
375g bread flour
1 tsp salt
2x 7g sachets of dried yeast
2tsp mustard powder
175ml dry cider
100ml hot water
1 clove of garlic
100 ml cider
200g strong cheddar cheese, grated
2 tsp dijon mustard
Sift the flour into a large bowl, stir in the salt, mustard powder and yeast. Make a well in the centre.
Mix the cider and hot water together and pour into the well. Mix together with your hands until the mixture comes together then knead for around 3minutes until it forms a smooth ball.
Leave in a warm place till risen to twice its size (around 1 hour)
Meanwhile, cut the garlic in half and rub the clove all round a small saucepan. Next melt butter in the pan, stir in the flour and cook slowly on a low heat until blended well together. Whisk in the cider to make a smooth thick sauce then add the cheese and mustard and stir until everything is melded together.
When the dough is risen, press out to a thin oval shape (around 1cm thick) and top with the cheesy cider mixture. Bake in an oven 200C for around 12-15 minutes until the bread is light and risen and the cheese and cider is melting and golden. (you could also make smaller rolls - just be careful of the baking time)
Serve with hot soup and spicy chutney.