This is one of those recipes that once you make it, the bread will not last long. The sage and garlic butter is perfect as a combo for dinner. You can also add in some ham to make it more of a meal. The bread is already very lovely without the filling and makes a great sandwich base.
AND, it appears in the new Thermomix cookbook that is sure to be a best seller, Practice Mix Perfect, available for order now with FREE shipping, the ebook and a great fridge poster which serves as a handy reference guide for all of your basic Thermomix functions. Available now from tenina.com/store
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
For the dough
- 2 garlic cloves
- 300 Grams water
- 1.5 Tablespoon Dry active Yeast
- 500 Grams Strong white bread flour
- 20 Grams olive oil
- 1.5 Teaspoon Pink Salt Flakes pink salt flakes BUY
- 10 Grams caster sugar
- 3-4 ice cubes
For the filling
- 75 Grams cheddar cheese
- 3 garlic cloves
- 30 Grams Unsalted Butter BUY
- 20 Grams fresh sage leaves
Place the garlic cloves in the Thermomix bowl. Blitz 5 sec/speed 5.
Add the water and yeast and warm 2 min/37°C/speed 2.
Pour in the strong white bread flour, olive oil, salt and caster sugar and knead 2 min/kneading function.
Leave covered with the measuring cup to rise for 1 hour, until doubled in size. Alternatively, you can place the dough on a piece of greaseproof paper and wrap in cling film. Chill overnight.
Once risen (or chilled), preheat the oven to 250°C.
Place the dough on a lightly floured surface. Press into a large rectangular shape, using your hands. It should be about 25cm long and 3cm thick. Roll up into a large log, starting with the edge closest to you. Place onto a large rectangular tray lined with greaseproof paper.
Score with a sharp serrated knife in a quick movement, then cover and leave for another 10 minutes.
Remove the cover and place in the oven. Add the ice cubes to the bottom of the oven and bake for 20-25 minutes, until it sounds hollow when tapped. Leave to cool for at least 30 minutes. You can at this stage use the bread as it is or continue making the garlic and sage filling.
In the clean Thermomix bowl, place the cheddar and garlic cloves. Blitz 5 sec/speed 9. Scrape down. Add the butter and combine 5 sec/speed 5.
Cut slits into the bread and smear some of the garlic butter in each slit, decorating it with some sage leaves.
Place on a baking tray lined with greaseproof paper and bake for another 5-7 minutes until the cheese has melted.