Spiral cheese loaf

Recipe from: 10/28/1993 12:00:00 AM
Ingredients 18
Servings 0
Time 30 min

Ingredients

  • BREAD
  • 360
    g
    cake flour
  • 5
    ml
    salt
  • 7
    ml
    instant yeast
  • 180
    ml
    milk
  • 60
    ml
    butter
  • 15
    ml
    sugar
  • 1
    egg, slightly beaten
  • 60
    ml
    parsley, chopped
  • 60
    ml
    chives or spring onions, chopped
  • lukewarm water
  • FILLING
  • 1
    egg, beaten
  • 100
    g
    Cheddar cheese, grated
  • 4
    rashers bacon, fried and finely chopped
  • 60
    ml
    chopped chives or spring onions
  • 30
    ml
    chopped parsley
  • melted butter
 

Method

30-40 min
 
Preheat the oven to 180 ºC (350 ºF). Grease a 29 x 11 x 7 cm loaf tin. Sift the cake flour, salt and instant yeast together. Heat the milk, butter and sugar until lukewarm and the butter has melted. Add the beaten egg and herbs. Add this mixture to the flour mixture and mix well. Add more lukewarm water, if necessary. Knead well until the dough is smooth and elastic and until it no longer clings to your hands - at least 10 minutes. Cover and leave in a warm place to rest for ten minutes. Punch down and roll out the dough into a 40 x 20 cm oblong. Brush a little of the beaten egg (from the filling) over the dough. Mix the remaining egg with the remaining filling ingredients and spread over the dough. Roll up the dough as for a Swiss roll and place in the prepared loaf tin with the folded side facing down. Brush the crust with melted butter, cover and leave to rise in a warm place until doubled in bulk or until the dough fills the tin. Bake for about 30-40 minutes uncovered or until done and a testing skewer comes out clean when inserted into the centre of the loaf. The loaf should be light. Brush the top with melted butter once more and serve lukewarm with extra butter. Makes a medium-sized loaf.
 

Read more on: bake  |  dairy
 

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