Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
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Navarrico Butter Beans
READY IN
COOKING TIME
PREP TIME
SERVES
ingredients
- 1 Pastura Truffle cheese
IN STOCK - 500 g strong white bread flour
- 270 g warm water
- 9 g dried yeast
- 9 g sea salt
- 36 g caster sugar
- 80 g unsalted butter, softened
- 1 egg, beaten
- 2 sprigs rosemary
Method
- Place the yeast and water in a small bowl and mix together.
- Place the flour, salt and sugar in the bowl of a stand mixer and gently combine, then pour in the yeasted water and knead on a medium speed using the dough hook for 8 minutes. Cover and leave to rest for 10 minutes. Add quarter of the butter and mix on a medium speed. When the butter has been incorporated add another quarter and continue until all the butter has been added. Continue to mix for a minute or two. The dough should be glossy.
- Cover the bowl with a clean tea towel and leave to rise for an hour.
- Cut the skin off the top of the cheese and place in the centre of a circular ovenproof dish (sprinkled with polenta).
- Preheat the oven to 200C/180C fan.
- Divide the dough into 50 g balls, roll, and place around the cheese. Dot with the rosemary sprigs and cover with a clean tea towel. Leave to rise for 30 mins to 1 hour. The bread is ready to bake when you press it and it leaves a small indent (but still springs back a little). Brush with the beaten egg and bake for 12-15 mins (until the bread is golden).
Little tip
You can make the bread this morning, assemble the dish, and leave it in the fridge ready for baking when your friends arrive.
ingredients
- 1 Pastura Truffle cheese
(each)
IN STOCK - 500 g strong white bread flour
- 270 g warm water
- 9 g dried yeast
- 9 g sea salt
- 36 g caster sugar
- 80 g unsalted butter, softened
- 1 egg, beaten
- 2 sprigs rosemary
