This recipe produces a show stopping bread. Not only does it look amazing, it tastes great too. And above all, it's not too difficult to make. This is probably the ideal bread to make on a lazy weekend while you're getting ready for a barbecue.
One of the good things about this recipe is that you can play around with it a little bit. So, feel free to mix and match the spices and cheeses once you've become familiar with it.
1 ¼ cups warm water 3 teaspoons sugar 1 tablespoon dried yeast 3 cups plain or bread flour 1 teaspoon salt teaspoon paprika teaspoon ground pepper
½ teaspoon garlic powder
1 tablespoon cold butter, cut into 1 cm cubes
¾ cup grated cheese
¼ cup grated parmesan
Whisk sugar, yeast and warm water in a small basin. (Ensure the water is warm and not hot, otherwise you will be a yeast murderer! No one wants that title looming over their head). Set aside in a warm place until frothy.
Sift flour, salt, paprika, pepper and garlic powder into a large bowl.
Rub in butter until well incorporated. If rubbing in butter is an unfamiliar technique to you, what it involves is grabbing some butter and flour in between your fingers and thumb, lifting your hands above the bowl and rubbing it until it falls back into the bowl. Keep doing this until there and no lumps of butter left. (Nothing gives your thumbs more of a workout than doing this).
Add ½ cup of the grated cheese and the parmesan and mix well.
Add the frothy yeast mixture and mix to a dough. Add more water in small amounts if the dough looks dry.
Turn out onto a lightly floured surface and knead until smooth and elastic.
Place dough in a lightly oiled bowl. Cover with plastic wrap or put it in a plastic bag and set in a warm place until double in size, about 45 minutes.
Once you've kneaded the dough and it is smooth and elastic it should look like this.