Sunday, April 20, 2008

Cheese and Herb Rolls

I’m sitting here in a daze. I’ve done it – finally baked a bread that you can actually eat! Never thought I’d live to see the day when the fresh-bread-baking smell fills the house.

Let's start with the temptress, the active dry yeast. I strictly followed the instructions on the package, and dissolved 1/2 tsp sugar and 1/3 tsp yeast granules in 1/3 cup warm water. Then started hoping ferverntly that it rises. It did foam marvelously and was bubbling when I moved to the next step.

In a bowl, I stirred together 1 cup plain flour and a pinch of salt. Then added 1/2 tsp olive oil and the yeast, water et al to make a sticky dough. I had to knead it for 3-4 minutes for the dough to become smooth. It was still quite soft.



Next, I lightly greased a plastic sheet and rolled out the dough to a large circle. I spread roughly a tablespoon of butter on the rolled dough, and then sprinkled grated cheddar and sweet marjoram leaves. How much? Really, as little or as much as you like. There's nothing like too much cheese. Now roll the dough to form a log.

My finished log was much longer than my baking tray so I cut it into two rolls as I placed it on the baking sheet. I'd reserved some cheese and marjoram that I now sprinkled over the rolls and left them covered for the next half an hour to rise. Warmed the oven to 200C and then baked the loaves for around 20 minutes until they had just turned golden.



I guess I should have left them to cool, but what's the point - all this effort was to get to eat bread fresh off the oven. So I bit into the roll as soon as it came out, and how delicious it was - soft and cheesy, with a sharp flavor wherever you hit marjoram!

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