These were one of my kids all time faves back in the day, we would often stop off on the way home from school and grab a 6 pack (remember I have 5 kids!!) Occasionally on a crazy morning, we would stop off at the bakery on the WAY to school and these were breakfast. Easy. Best eaten when piping hot from the oven, but they do work well when toasted the next day with yes, more butter and ThermoMite!
This recipe first appeared in our Fake Away online class and is in the Fake Away ebook, which is full of other family fast food delights like Vanilla Slice, Butter Chicken, KFC mock up and so many more that you should really go and get a copy!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 500 Grams bakers flour
- 2 Teaspoons dried yeast
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pinches pink salt flakes BUY
- 300 Grams buttermilk
- 40 Grams butter melted BUY
- 300 Grams mixed cubed cheeses of choice
- ThermoMite Your quantity of ThermoMite to taste Recipe
Do
- 1
Make dough by placing flour, yeast, EVOO, salt and buttermilk into Thermomix bowl and mixing for 6 sec/speed 6.
- 2
Knead 3 min/Interval. Wrap tightly in Silpat mat and allow to prove until doubled.
- 3
Meanwhile place all cheeses into Thermomix bowl and mill 7-8 sec/speed 8.
- 4
When dough has risen, preheat oven to 220°C.
- 5
Use a little of the melted butter to prepare a rectangular baking dish.
- 6
Roll dough into a large rectangle and brush with more butter.
- 7
Spread the ThermoMite across the dough, right to the edges.
- 8
Sprinkle almost all of the cheese on the dough being sure to cover all the edges.
- 9
Roll into large sausage shape along the long side of the dough 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.
- 10
Brush with remaining butter, top with remaining cheese and place into the oven. Reduce temperature to 200°C and cook for 20 minutes or until golden.
