Northcote’s Famous Lancashire Cheese Tear ’ N’ Share Bread
Makes 1 tear & share loaf or 8 rolls
for the poolish:
60g strong white flour 2 lb
30g whole milk
20g natural yoghurt
90g water, tepid
14g fresh yeast
¼ tsp caster sugar !
for the bread:
170g strong white flour
120g Shorrock’s Tasty Lancashire cheese, grated
1. First make the poolish or pre-ferment by placing the flour into a mixing bowl. Mix the milk, yoghurt and water together in a jug and crumble the yeast between your fingers into the liquid. Add the caster sugar and then use a small whisk or a fork to ensure the yeast is properly dissolved. Whisk the liquid into the flour and cover the bowl tightly with cling film. Leave the poolish to ferment at 38°C for 25 minutes or until frothy and bubbling.
2. Pre-heat the oven to 200°C (fan assisted).
3. When ready to make the bread, place the flour, salt and yeast into a large mixing bowl and mix thoroughly. Make a well in the centre of the flour and pour in the poolish. Gradually draw the flour into the well, a little at a time. Knead for 10 minutes.
4. Roll the dough out into a large rectangle. Spray a little water over the surface of the dough or use your hands to do this and sprinkle the cheese over, leaving a rim of about 1 cm around the dough.
5. Tightly roll the dough as if you would with a Swiss roll and trim off the edges with a sharp knife. Use the knife to cut into 8 equal portions and shape the rolls to tighten the dough.
6. Lightly grease a 2 lb loaf tin and arrange the bread rolls in the tin. Cover the tin with cling film and leave to prove until doubled in size.
7. Bake in the pre-heated oven for 25 minutes or until the tops are golden brown.
8. Remove from the tin straight away and cool on a wire cooling rack.