Crusty Cheese Twist
|Flour||6 Cup (96 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Dry yeast||7 Gram (1 Sachet)|
|Lukewarm water||2 Cup (32 tbs)|
|Grated jarlsberg cheese||1 1⁄2 Cup (24 tbs)|
|Bacon rashers||2 , finely chopped|
Combine flour, salt, sugar and yeast.
Make a well in the centre.
Pour in water and oil, 2.
Mix with a wooden spoon until almost all the flour is combined, then knead to form a soft dough.
Knead for 5 minutes.
Place in a lightly greased bowl; cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70Â°C, followed by 10 minutes on CONVECTION 40Â°C, until dough has doubled in size, 4.
Turn out; knead lightly, 5.
Roll dough out to 40 x 30cm rectangle.
Sprinkle with 1 cup of cheese.
Roll up lengthways (as for a Swiss roll).
Cut in half and roll each half out into a sausage.
Cross dough over the other and shape into a ring.
Seal the ends with milk.
Place onto a greased 30cm pizza tray and fill centre of dough with an upturned soup bowl.
Brush top of plait with milk and sprinkle with remaining cheese and bacon.
Prove for 10 minutes on CONVECTION 70Â°C and then 10 minutes on CONVECTION 40Â°C.
Remove dough from oven.
Preheat oven to 200Â°C.
Place on Low Rack; cook for 25-28 minutes on LOW MIX/BAKE 200Â°C 14.
Serve hot with butter.