Supplies
- 250 milliliters Warm water
- 1 tablespoon Honey
- 1 Sachet Active dried yeast (7g)
- 1 teaspoon Salt
- 430 grams Strong bread flour
- Garlic butter:
- 75 grams Unsalted butter, mostly melted
- 1-2 Garlic cloves, crushed
- Parsley, chopped & to taste
- Cheddar, sliced
Steps
- Pour warm water, honey and yeast into a large bowl and stir. Leave for 10 minutes until cloudy and foamy.
- Stir salt into flour. Mix flour into the foamy yeast and water small batches at a time and stir with a wooden spoon to combine.
- Once it becomes too difficult to mix, pour dough out onto a clean surface.
- Knead for about 5-10 minutes until well incorporated and you have a smooth elastic dough. The dough is done when it can form a ball and feels like an ear lobe when you pinch it.
- Grease dough and place it back into the bowl greasing that with butter too. Cover with clingfilm and leave in a warm place until doubled in size. Around 1 hour to an hour and a half.
- Once doubled in size, knock back the dough by punching the top. Tip it onto a clean surface and cut the dough in half.
- Twist each half into a baguette shape and place them onto a baking tray. Cover with clingfilm and leave to rise until doubled in size again. Should take around 40-60 minutes.
- Place dough into a preheated oven at 180° for 25-30 minutes. Leave to cool.
- Once cooled cut slices 3/4 of the way through. Fill slices with cheddar and top with garlic butter.
- For the garlic butter, melt butter in the microwave until almost melted. Stir in crushed garlic and chopped parsley.
- Place back in the oven for 5-7 minutes until the cheese has melted and the top is golden.
- Enjoy :D