Featured Recipe
Cheesy Red Onion and Rosemary Twist
Savoury Crumble
- 85g Anchor Butter
- 40g Anchor Pizza Blend Grated Cheese
- 5g Mainland Grated Parmesan Cheese
- 130g plain flour
- 10g sesame seeds
- 5g poppy seeds
- 5g parsley
- 2g rosemary
You will need:
1.
Rub the softened butter into the ingredients until a crumble is formed.
Bread Dough
- 500g strong flour
- 8g dried yeast
- 12g salt
- 10g olive oil
- pre-ferment (biga)
- 300g water
You will need:
1.
Mix all the ingredients and the pre-ferment to a smooth and elastic dough.
2.
Place into a lightly oiled container and cover with cling film and allow to ferment for 45 minutes
3.
Knock back the dough and allow to ferment for a further 30 minutes.
Pre-Ferment
- 120g strong flour
- 2g dried yeast
- 100g water
You will need:
1.
Mix to a smooth dough.
2.
Mix to a smooth dough. Place into a lightly oiled container and cover with cling film and allow to ferment over night at room temperature.
To Assemble
1.
Roll the dough into a rectangle to a thickness of 5mm.
2.
Sprinkle the dough with the grated cheese and then the parmesan and then the cooled caramelized red onion.
3.
Roll the rectangle up tightly and then divide the roll into 2 loaves.
4.
Cut the loaves with scissors to form the twist shape.
5.
Lightly brush with water and sprinkle the crumble over the top of each loaf
6.
Cover the loaves loosely with cling film and allow to prove until doubled in size.
7.
Bake at 215°C for approximately 15-20 minutes.