Tear-and-share wreath
-
1 Hour
-
6 People
Stuffed with melting Black Bomber Cheddar (it’s sprinkled on top, too) this delicious tear-and-share bread will be a hit at family meals and parties alike – and it’s perfect for dipping.
Method
1. Place the flour in a large mixing bowl and sprinkle over the salt and sugar. Mix thoroughly. Next, sprinkle the yeast into the bowl and mix well.
2. Mix the melted butter and olive oil together then drizzle them over the flour mixture. Mix it all with a fork.
3. Gradually add the tepid milk and water until you have a sticky dough. You may need slightly more liquid if the dough gets drier as you knead it.
4. Once it has formed into a ball of slightly sticky dough, turn it onto a lightly oiled surface and knead for 5-10 minutes until it’s stretchy and elastic.
5. Place the dough back into an oiled bowl and cover it with a damp tea towel. Allow it to prove for about 1.5 hours until it has doubled in size. This may take longer, depending on room temperature.
6. Turn the dough onto a lightly floured surface and knock it back into a ball shape. Divide it into about 20-25 pieces, then form them into balls. Insert a small cube of Black Bomber cheese into each ball and ensure it is completely encased with dough.
7. Place the dough balls around a small baking dish on an oiled, flat baking tray, arranging them into two circles. Make sure you leave a small gap between them so they can rise.
8. Cover the dough balls with a damp tea towel and allow them to rise for about 40 minutes.
9. Lightly brush the dough balls with beaten egg or milk, then sprinkle them with the finely grated Black Bomber cheese.
10. Bake at 180 degrees (gas 4) for 20-30 minutes until the rolls are risen and golden brown.
11. Sprinkle with chopped fresh parsley or small sprigs of fresh rosemary to serve.
For the ultimate cheesy treat, try dipping chunks of the tear-and-share wreath into our hot Welsh rarebit bake or hot Red Devil bake.