| Prep Time | 20minutes |
| Cook Time | 30minutes |
| Passive Time | 8-12hours |
| Servings | Mini Bread Loaves |
Ingredients
For the Starter –
- 1.5cupsAll Purpose Flour
- 1/2tspActive Instant Dry Yeast
- 1/2tspSugar
- 1/2cupWaterat room temperature
For the Bread Dough –
- 2cupsAll Purpose Flour
- 1.25cupsWhole Wheat Flour
- 1/2tspActive Instant Dry Yeast
- 1/2tspSugar
- 1.5tspSalt
- 1cupWarm Water
For the Cheese Stuffing –
- 1/4cupGrated Cheddar Cheese
- 1/4cupGrated Mozzarella Cheese
- 1tspDried Chilli Flakes
- 1tspPizza Seasoning(Dried Oregano, Thyme, Parsley and Basil)
- 1tspolive oil
Additional –
- 1tspButter/Olive Oil to brush on top
- 1tspMilk to brush on top(optional)
Ingredients For the Starter –
For the Bread Dough –
For the Cheese Stuffing –
Additional –
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Instructions
For Starter –
- All ingredients under “for starter” and mix it well until it is stringy. Set this aside in a warm place overnight or atleast for 8-9hrs.
- The starter would turn frothy and would have doubled up in size.
For Bread Dough –
- In a bowl, add all purpose flour and whole wheat flour followed by salt, sugar, active instant dry yeast along with all of the prepared starter. Mix it roughly.
- Add 1 cup of warm water and mix it through.
- Knead the dough until it comes together.
- Invert it onto the working surface and knead the dough by pushing and pulling until it is smooth. Takes about 5-7 mins.
- Place it on a slightly greased bowl and let it rest in a warm place for 1-1.5hrs until it has doubled up in bulk.
- Meanwhile, mix grated cheddar and mozzarella cheeses along with chilli flakes and pizza seasonings. Set it aside.
- Gently punch down the dough and knead it again for a minute.
- Roll it into a rectangle of about 1/2 an inch thickness.
- Sprinkle the prepared cheese mixture all over the rolled dough.
- Starting at the longer side, roll the dough making sure the stuffing remains intact.
- Pinch the ends and seal them well.
- Cut this log into 6 equal sized pinwheels and place them with cut side showing on top. Gently open up the layers if required. Let this rest in a warm place for about an hour again, until they are just about double their original size.
- Bake in a preheated oven at 180°C for 30 mins until it is golden brown all over and cheese is melting. If the tops are not browning, brush a layer of milk and set on toast mode for 1-2 mins.
- Apply a coat of butter or oil on top and let them cool down a bit. The loaves might have a hard crust when hot, but as they cool down they are soft as pillows with a slightly chewy crust.
- Store in an airtight container for 2-3 days outside or up to a week in the fridge.
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