Lancashire Cheese Bread
Makes 1 loaf or 8 rolls
For the poolish:
60g strong white flour
30g whole milk
20g natural yogurt
90g tepid water
14g fresh yeast
¼ tsp caster sugar
For the bread:
170g strong white flour
120g Shorrock’s Tasty Lancashire Cheese, grated
First, make the poolish or pre-ferment by placing the flour into a mixing bowl. Mix the milk, yogurt 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 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.
Pre-heat the oven to 200°C fan. When ready to make the bread, place the flour, salt and butter 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.
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 1cm around the dough.
Tightly roll the dough as 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. Place onto a tray lined with baking parchment, cover the tin with cling film and leave to prove until doubled in size.
Bake in the pre-heated oven for 25 minutes or until the tops are golden brown. Remove from the tin stright away and cool on a wire rack.
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