Name: Cheesy herb bombs
Cook time: 10 min
Total time: 10 min
Ingredients: 250 ml warm water; 35 g butter; 10 g soft brown sugar; 2 tsp S&P dried yeast; 380 g Strong white bread flour; 1 tsp S&P flour improver; 1 1/2 tbsp Creamy milk powder; 1 tsp salt; 110 g cheese (cut into 32 cubes); 1 tbsp Windmills toscaans bread flavouring; 50 g butter (melted)

Cheesy herb bombs

No ratings yet

Print Recipe Pin Recipe

Cook Time 10 mins

Total Time 10 mins

Ingredients

250 ml warm water
35 g butter
10 g soft brown sugar
2 tsp S&P dried yeast
380 g Strong white bread flour
1 tsp S&P flour improver
1 1/2 tbsp Creamy milk powder
1 tsp salt
110 g cheese cut into 32 cubes
1 tbsp Windmills toscaans bread flavouring
50 g butter melted

Instructions

Place the warm water, butter, sugar and yeast in the bowl of kenwood mixer. Whisk to dissolve sugar, cover with cling-film and leave to sit for 3 minutes until yeast is frothy.
Add flour, flour improver, milk powder and salt to yeast mixture. Using dough hook, knead for 8-10 minutes until soft and elastic. Place the dough in an oiled mixing bowl. Cover with cling-film and leave to prove in a warm place for up to an hour or doubled in size.
Grease and line a large baking tray. Tip dough out onto a lightly floured bench and divide into 32 even pieces. Push a piece of cheese into the centre of a piece of dough with a pinch of bread flavouring. Enclose completely and put seam side down on a baking tray. Cover loosely with a tea towel and leave to rise for a further hour. Preheat oven to 200°C.
Bake bombs in preheated oven for 10-12 minutes or until golden. Mix together remaining bread flavouring and melted butter. As soon as bombs are ready, remove from oven and brush with butter mixture. Leave to cool for 5 minutes and serve.
Alternatively they can be frozen. Defrost, wrap in a tea towel and microwave for 1-2 minutes on medium heat.