CookingBauer XcelBread

Cheddar and saffron rolls

CookingBauer XcelBread
Cheddar and saffron rolls
rolls.jpg

Method

  1. Using a dough blade or hook, bring the flour, water, yeast, butter and saffron together in a mixer. When a dough forms, continue to mix for 6 minutes at high speed, before adding the salt. Continue mixing for another 2 minutes
  2. Place the mixed dough in to a floured bowl and cover with a moist tea towel. Prove in a warm place for half an hour, then knock back to remove the air. Portion into 10 pieces and roll into balls
  3. Put each ball onto a greased baking tray, cover with the tea towel again and leave to prove a second time
  4. Preheat the oven to 220°C/gas mark 7
  5. When twice their original size, top with cheddar and bake for 15 minutes. When golden and hollow-sounding when tapped on the bottom, transfer to a rack to cool before serving

Recipe from Nathan Outlaw for Davidstow, courtesy of www.greatbritishchefs.com

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

Tastes great alongside a spread of cheese, hams and olives

Ingredients

375g white bread flour
220ml water
20g fresh yeast
15g unsalted butter, plus extra for greasing Pinch of saffron strands
10g salt
50g Davidstow® 12mth cheddar, grated

Notes

Time: 25 minutes
Serves: 10
Nutrition: n/a