Cheese and basil pinwheel bread - recipe
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Prepare
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Serves
2 -
Cook
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Skill
Easy
Ingredients
- 500 g Very strong wholemeal bread flour
- 1 Easy bake yeast sachet (7g)
- 300 ml Warm water
- 50 ml Olive oil
- 1½ tsp Salt
- 1 tsp Unrefined golden caster sugar
- 50 g Cheddar cheese grated
- Basil leaves (a couple of handfuls)
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1
Mix the flour, salt and caster sugar in a large bowl. Stir in the oil, followed by the yeast.
For this step you'll need:
- 500g Very strong wholemeal bread flour
- 1 Easy bake yeast sachet (7g)
- 1tsp Unrefined golden caster sugar
- 50ml Olive oil
- 1 Easy bake yeast sachet (7g)
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2
Make a well in the centre of the flour mixture. Add most of the water and mix together until a soft dough starts to form (add a little extra water if needed – you want a soft but not too sticky dough). Turn the dough onto a very lightly floured surface and knead until smooth and elastic.
For this step you'll need:
- 300ml Warm water
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3
Cut the dough in half and roll each piece into a 30cm x 25cm rectangle. Scatter the cubed cheese and basil leaves between the 2 rectangles. Gently roll up to form a long sausage and place on a non-stick baking tray with the seam on the bottom. Scatter the tops with the grated cheese.
For this step you'll need:
- 200g Cheddar cheese grated
- Basil leaves (a couple of handfuls)
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4
Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size, then remove the cling film.
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5
Preheat the oven to 220°C (fan 200°C, gas mark 7).
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6
Place the bread in the centre of the pre-heated oven and bake for 15 minutes. Reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and bake for a further 10/15 minutes until the breads have risen, are golden brown and sound hollow when tapped underneath.
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7
Cut into slices just before baking and arrange on a tray to form a large savoury version of a Chelsea bun!