I use a cake mold, 23 cm diameter
Very delicious non-traditional bread, with a spectacular look. Once again, I trust a recipe from the book Scandinavian Baking (Trine Hahnemann), which is so successful that I almost entirely stick to the original.
50 g fresh yeast
100 ml lukewarm water
500 g white flour (+ a little bit to flour the kneading surface);
1 1/2 tsp black pepper
10 g salt
175 g butter (grated)
170 g Cheddar cheese, grated on a coarse grater
Dissolve the yeast in lukewarm water, sprinkle with a pinch or two of flour, stir and wait for it to activate.
Pour the ready mixture into a well of flour (I have previously placed it in a wide, convenient bowl, where I can knead).
I add the other products on the periphery and knead dough. I cover it with a cloth and let it rises.
Then knead it very gently and briefly onto a floured surface. I roll it in a shape of salami. I twist it (like a spiral) and curl it to become in the shape of a snail. Put it in a tray on greased baking paper. It rises a second time.
Bake at 180 °C in a preheated oven (about 40 minutes, but this is quite indicative – depends on the stove and baking tray). I check if ready with a wooden skewer (you need to get a nice golden brown).
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