Daily Recipe 24th March 2020
Great recipe today, to go with that homemade soup you are making from those leftover or frozen veg. If salads are more your thing, stuff these tasty twists with whatever you fancy. Olives, tomatoes and anchovies with some wild rocket, make a tasty light lunch.
Cheese and PotatoTwists.
Makes 8 Allergens: dairy. gluten
225g Potatoes, freshly, boiled and mashed.
225g Strong white bread flour
1tspn Dried easy-blend yeast
150ml Luke warm water
175g Finely grated cheese. Vary the changes, with Cheddar, Parmesan, Stilton
Sift the flour and a pinch of salt into the bowl of a Kenwood mixer with the dough hook attachment fitted. Add the potatoes, yeast and mix on Min speed for 1 minute.
Make a well in the centre of the flour mix, pour in the lukewarm water and mix for 5mins on Speed 1. Remove from mixer stand, cover with a damp cloth, leave to rise in a warm place for 1 hour or until doubled in size.
Turn out the dough and knockback the air bubbles, knead for a few seconds.
Grease a large baking tray, divide the dough into 8 portions, Scatter the cheese over the tray, roll the dough portions into the cheese, covering well and rolling into a long sausage shape. Fold the two ends together and twist. Lay the twists onto the baking sheet.
Cover the twists with with a damp cloth, leave to rise in a warm place for 30mins. Preheat the oven to 220c/450f/Gas 7. Bake for 10-12mins until golden.
The twists keep moist and fresh for 3days, stored in a air tight container and can be frozen for up to a month.