For Cooks
Michael Vanheste

Chef’s Table

Michael Vanheste's Recipe

My Chef

Search near you:

Michael's Recipes Chef’s Table

Side Dishes

Preparation

Cooking

Serves 8

Northcote's Lancashire Cheese Tear & Share Bread

This delicious bread recipe from Michael Vanheste is a firm favourite at his bread-making class and we are honoured he decided to share with For Cooks. Not only is it scrumptiously soft, but its perfect for sharing too! You can either make one big loaf to share or 8 individual rolls. Great as a side dish, starter or a tasty snack! Give it a go below...

Ingredients

For the Poolish:
60g strong white flour 2lb loaf tin 
30g whole milk rolling 
20g natural yoghurt
90g water, tepid
14g fresh yeast 
1/4 tsp caster sugar 

For the Bread:
170g strong white flour
8g salt
8g butter 
120g Shorrock's tasty Lancashire cheese, grated 

Preparation method

  1. First make the poolish or pre-ferment by placing the flour into a mixing bowl. Mix the milk, yoghurt and water together in a jug andcrumble yeast between your fingers into the liquid
  2. Add the caster sugar and then use a small whisk or a fork to ensure the yeast is properly dissolved.
  3. Whisk the liquid into the flour and cover the bowl tightly with cling film.
  4. Leave the poolish to ferment at 38 degrees for 25 minutes or until frothy and bubbling
  5. Pr-heat the oven to 200 degrees (fan assisted)
  6. When ready to make the bread, place the flour, salt and butter into a large mixing bowl and mix thoroughly
  7. Make a well in the centre of the flour and pour in the poolish
  8. Gradually draw the flour into the well, a little at a time. Knead for 10 minutes
  9. Roll the dough out into a large rectangle. Spray a little water over the surface of the dough or use your hands to do this and sprinkle cheese over, leaving a rim of about 1cm around the dough
  10. Tightly roll the dough as if you would with a Swiss roll and trim off the edges with a sharp knife
  11. Use the knife to cut into 8 equal portions and shape the rolls to tighten the dough
  12. Lightly grease a 2Ib loaf tin and arrange the bread rolls in the tin. Cover the tin with cling film and leave to prove until doubled in size.
  13. Bake in the pre-heated oven for 25 minutes or until the tops are golden brown
  14. Remove from the tin straight away and cool on a wire cooling rack

Serving Suggestions

Copyright © ForCooks 2014
ForCooks Limited. Registered office 7-8 Burdon Drive, North West Industrial Estate, Peterlee, Co. Durham SR8 2JH, Registered in England.
Company registration number 9876543VAT no. GB123456789