Wow your relatives at the Christmas buffet this year with an impressive looking recipe from The Epsom Bakehouse…
250g white bread flour
250g malted bread flour (or use all white flour)
5g instant action dried yeast
30g butter, cubed & softened
30g wholegrain mustard
15g runny honey
for the filling
4 tablespoons cranberry & port chutney
40g walnuts, roasted and very finely chopped
60g grated strong hard cheese (mature Cheddar or a blue cheese work well)
- Combine the flours, salt and yeast in a large bowl and rub in the butter.
- Add the milk, water, mustard and honey and mix to form a dough.
- Knead the dough for ten minutes on an un-floured surface until smooth and elastic. Place back into the bowl, cover and leave to rise for 1-2 hours.
- Once risen, divide the dough in tow. Roll out one piece on a lightly oiled surface into a circle the size of a dinner plate. Transfer to a lined baking tray.
- Use a 5cm cutter to mark a circle in the centre of the dough. Brush the chutney over the dough, avoiding the centre circle and edges. Sprinkle the walnuts and cheese over the chutney.
- Roll out the second piece of dough into a circle as before. Place on top of the first piece of dough and seal the edges firmly.
- Place the 5cm round cutter in the centre of the dough circle. Use a large sharp knife to cut the dough into quarters, cutting out from the cutter all the way to the edge. Then cut each quarter in half, and then in half again, until you have 16 strands radiating out from the centre.
- Take two strands and twist each away from each other, then join at the ends. Repeat for all eight pairs of strands. Cover the dough and leave it to prove for 45 minutes to an hour. Preheat the oven to 220C.
- Brush the dough with the beaten egg. Bake the bread for ten minutes, then reduce the temperature to 200C and bake for a further 7-10 minutes until golden brown.