Sunday, September 14, 2014

Cheese Special - Edam: Dutch Cheese Twist

Cheese doesn't just belong on a platter or toasted sandwiches!  It can be used in all manner of ways to enhance delicious dishes.  In this, our first recipe in our cheese special, you can make this twisty-bread loaf sing!

Dutch Cheese Twist


  • 1 x 7g sachet dry yeast
  • 2 1/2 - 3 cups plain flour
  • 3/4 cup milk
  • 45g butter
  • 1 teaspoon salt
  • 1 1/2 cups Edam cheese, shredded
  • 1 egg, slightly beaten
  • 1 clove garlic, crushed
  • 60g butter, melted
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped tarragon
  • 6 slices ham, chopped
  • 1 egg, lightly beaten
  • Extra shredded Edam cheese

In a mixing bowl combine yeast and 1 cup of the flour.  Heat milk and the 45g butter, until butter begins to melt.  Add salt and blend with yeast together with 1/2 cup of the cheese and the first egg.  Beat for 3 minutes and stir in as much flour as possible.

Knead in remaining flour to make a firm dough, which is smooth and elastic.  Cover and place in a warm position and leave to rise until doubled in bulk.

Saute garlic in melted butter, and chives and tarragon.  Allow to cool.

Punch dough down; knead lightly and rest for 5 minutes.  Roll out dough to a 50 x 25cm rectangle; brush with herbed butter, sprinkle with remaining cheese and ham. Roll up dough swiss roll-style and seal edges.

Using a sharp knife, cut roll in half lengthwise, making two 50cm portions.  Place rolls side by side, with cut surfaces up.  Moisten one end of each portion, press together to seal and twist the two pieces together by lifting one portion of dough over the other.  Shape into ring, seal ends; place on a buttered oven tray.  Allow to rise until doubled.

Bake in a moderate oven for 25-30 minutes or until golden brown.  Remove from oven, brush with lightly beaten egg, sprinkle with extra shredded cheese and return to the oven for 5 minutes.  Serve warm.

Cocinar, comer y ser feliz!

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