May 23, 2021 - 6:58pm
4 HOUR Cheese and Onion Bread
Checking on the yeast quantities required for a 4 hour bulk fermentation 1.3% fresh compressed yeast seems to be about right The dough is a cheese and onion bread which i will be making again on the weekend for an 80th birthday celebration for one of my gym class mates
5% raw brown onion and 10% shaved Parmesan cheese
1.3% compressed fresh yeast finished at 27 deg C for a 4 hour BF
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Derek you always come up with such interesting shapes for your bread, these are awesome. The inclusions must make these delicious too.
Benny
Thanks Benny very pleased with the taste but may increase the cheese and the onions will probably be either red or i might go spring onions with the green tops used as well. The shaped cap has practical application too its crisp and crunchy and its also a natural tear line too.
regards Derek
You can never go wrong with cheese and onions!
This one I’m sure will be a hit at your party.
Love the hats as well👏🤩