Super tasty with or without a dip!
Recipe by The Devilled Egg | The Online Cookery School.
- 500g strong white flour
- 2 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp Fussels Rapeseed Garlic oil
- 300ml water
- 100g Grated cheddar
- 1 tablespoon of freshly chopped herb
Pour the flour into a large bowl
Add the dried yeast and salt, combine
Pour the Fussels garlic oil and water all over the flour, and mix well
Tip onto a lightly floured work surface and knead
Once the dough is satin-smooth (10-15 minutes), place it in a bowl and leave to rise for 1 hour until doubled in size
When risen, divide the dough into 4 and roll into thin long sausage shape and cut into 10cm long segments
Flatten them out and fill with a little cheese and herbs, roll up and tie into a knot and place on a baking tray
Continue with the rest of the dough, sprinkle with a little more garlic oil and leave to rise for another 30 minutes
When ready to bake, bake as they are, or brush with a little beaten egg for a shiny finish or sprinkle with sesame seeds and little more cheese for a crunchy finish!
Bake for 20-25 minutes until golden brown and sounding hollow when tapped
Cool on a wire rack