Cheesy Bread

Cheesy Bread

Cheesy Bread

Nothing compares to fresh homemade bread. Enjoy baking this Cheesy Tear and Share bread recipe by Benjamina, perfect for any summer picnic or barbeque.

  • Prep Time 40 min
  • Cook Time 40 min

Ingredients

  • 400 g bread flour
  • 5 g Instant Yeast
  • 1 tsp salt
  • 100 ml water, tepid
  • 175 ml full-fat milk, lukewarm
  • 100 g Flora Dairy Free Avocado & Lime Spread
  • zest of 1 lime
  • 1 tsp crushed garlic
  • 120 g mozzarella, diced into small chunks
  • 1 egg, beaten
  • Flakey sea salt
  • handful chopped parsley

Directions

  1. Put the flour in a large bowl and add in the yeast and salt on opposite sides. Make a well in the centre and pour in the milk and water. Stir and bring together to form a rough dough.
  2. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until soft and smooth. Incorporate 1 tbsp of the Flora Avocado and Lime spread, kneading until it’s fully incorporated.
  3. Place the dough in a clean bowl, cover and leave to rise for about an hour or until doubled in size.
  4. In a small bowl mix together the remaining Flora Avocado & Lime spread, lime zest, pinch of salt and the crushed garlic. Set aside.
  5. Once risen, divide the dough into 12-15 equal balls. Flatten each one, brush with a little of the prepared spread and add in a chunk of mozzarella. Seal it up and roll it against the worktop to form a tight ball.
  6. Brush the base and sides of a 20cm spring form tin with a little more Flora Avocado & Lime spread and arrange the balls neatly inside. It’s fine if there are some gaps – this will close up once baked. Preheat oven to Gas Mark 6/200C
  7. Cover with a damp tea towel and let it prove again until doubled in size. Brush with egg wash and bake for 35-40 minutes until golden.
  8. Once baked brush with any remaining spread, sprinkle with parsley and sea salt and serve warm.
TOP