1 tb Freeze dried yeast granules
2 ts Sugar
3/4 c Warm water
3/4 c Vegetable oil
3/4 c Beer; room temperature
1 ts Salt
1 tb Fennel seeds
4 c Flour bread flour; (4 to 5)
2 c Grated sharp cheddar
1 Egg; lightly beaten
1 tb Water
Sea salt or sesame seeds to
-garnish
Mix the yeast, sugar and water together with a wooden spoon until
creamy then cover the mixture with plastic wrap and set aside for 30
minutes until the mixture is bubbling.
Stir in the oil, beer, salt, fennel, 4 cups of flour and cheese and
mix until the dough begins to form a shabby mass. Turn the dough out
onto a floured surface and knead well for about 10 minutes, adding
additional flour as necessary to stop the dough sticking. When the
dough is silky and elastic, place it in a clean, oiled bowl, covered
with plastic wrap and allow to rise until the dough has doubled.
Remove the dough from the bowl and divide into 2 pieces. Divide each
half into a further 20 equal pieces then roll each piece into a rope
about 15cm. long. Bend each rope in half, then twist the two ends of
the rope together. Flatten each twist slightly and place on oiled,
oven-proof trays. Continue shaping all the dough pieces in this way.
Whisk together the egg and water and brush the twists generously then
sprinkle with sea salt or sesame seeds.
Preheat the oven to 180c.
Allow the twists to rise a further 20 minutes, then bake in the
preheated oven for 30-35 minutes or until golden. Cool on wire racks.
Yields
1 servings