I am hoping that although a pedestrian recipe, this will appease those who seem to call the office regarding said Cheesey Mite Scrolls…and whilst I am all for Vegemite (used to eat it by the spoonful in my wasted youth) on this occasion I omitted it. BUT please, use your noggin and add Vegemite at will, in great dollops if desired, simply spread on dough prior to proceeding with the remaining instructions,(possibly omitting the pepper).
OH, and By. The. Way. I have a new camera, thus the not so pedestrian pics…and so many of them. My DH is trigger happy. Hopefully this means my own book is closer than ever to being realised, if I can just get my head around another learning curve…am I too old for all this and dear readers…will you buy it? Let me know.
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- 510 g bakers flour
- 2 tsp dried yeast
- 40 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
- Pinch sea salt
- 300 g warm water (tepid)
- 40 g melted butter
- 300 g mixed cubed cheeses of choice (I used Dutch Leydon, Vintage Cheddar and Grana Padano ~ or good Parmesan)
- Generous amount of cracked black pepper
Make dough by placing flour, yeast, EVOO, salt and water into Thermomix bowl and mixing for 6 seconds on speed 6. With dial set to closed lid position, knead for 2 minutes on Interval speed. Wrap tightly in Silpat mat and allow to prove until doubled.
Meanwhile place all cheeses into Thermomix bowl and mill for 7-8 seconds on speed 8.
When dough has risen, preheat oven to 220C.
Use a little of the melted butter to prepare a rectangular baking dish.
Roll dough into a large rectangle and brush with more butter.
Spread almost all of the cheese on the dough being sure to cover all the edges. Sprinkle with freshly ground pepper.
Roll into large sausage shape and then cut through using pastry scraper. Turn filling side up and arrange in baking dish next to each other so there are no gaps.
Drizzle with remaining butter, top with remaining cheese and cook for 20 minutes or until golden. (Do I need to say it?)