Cheese gannat

Cheese gannat

By
From
How to Cook Bread
Makes
1 medium loaf
Photographer
Peter Cassidy

This is a delicious enriched cheese bread, a little like a savoury brioche. You will need a 20cm round cake tin, or moule à manqué.

Ingredients

Quantity Ingredient
100ml milk
50g butter
15g fresh yeast
2 tablespoons tepid water
pinch caster sugar
125g strong white flour, plus extra to dust
125g wholemeal flour
1 teaspoon salt
pinch cayenne pepper
pinch english mustard powder
2 eggs
oil, to grease
100g strong hard cheese, such as Cheddar or Gruyere
milk, to glaze
freshly ground black pepper

Method

  1. Pour the milk into a small saucepan and bring to scalding point over a medium heat, then remove from the heat and leave to cool to tepid, about 38°C. Add the butter and leave to melt in the milk as it cools.
  2. In a small bowl, mix the yeast with the water and sugar to create a loose paste.
  3. Sift the flours, salt, cayenne and mustard powder into a bowl and grind in a little black pepper. Make a well in the centre of the flour. Beat the eggs in a small bowl, using a fork.
  4. Pour the yeast mixture into the well, making sure no yeast is left behind. Add the beaten eggs and three quarters of the tepid milk and butter mixture, trying to ensure all the butter goes into the mixture. Stir with a cutlery knife, then with your fingers, adding enough of the reserved milk to make a soft but not sticky dough.
  5. Transfer the dough to a lightly floured surface and knead for 8 minutes until smooth. (If the dough is very soft you can knead it in the bowl instead.) Place in a lightly oiled bowl, cover with lightly oiled cling film and leave in a warm place for about 1 hour until doubled in size.
  6. Grate the cheese. Transfer the dough to the work surface and knock it back, kneading for 2–3 minutes and adding in all but a handful of the cheese as you knead. Lightly oil the cake tin.
  7. Divide the dough into 8 equal pieces and shape each piece into a roll. Arrange 7 buns around the edge of the prepared tin, leaving a little space between them, then place the eighth one in the middle. (The dough will expand and the buns will join together.)
  8. Cover with lightly oiled cling film and leave to prove for 20–30 minutes until the dough has visibly risen (it will rise further while baking). Meanwhile, heat the oven to 200°C.
  9. Bake in the oven for 25–30 minutes, or until well risen and golden brown, and between the buns the dough is cooked and not at all grey. (If it starts to take on a lot of colour in the oven, cover with a sheet of greaseproof paper to finish cooking.)
  10. Remove from the oven and brush the surface of the cooked buns with a little milk. Sprinkle with the reserved cheese and return to the oven for 5 minutes, or until the cheese is bubbling and starting to brown. Turn out onto a wire rack to cool.
Tags:
bread
Leiths
baking
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