Xesla Research Organisation

I’ve been baking bread for quite some time now, and I’ve never been totally happy with the results… until now! I wasn’t meticulous about measuring instead just went for the feel, and I kneaded it for longer than usual. I was making pizza bases, but had an excess of dough, so I rummaged through the fridge and decided on Cheese & Vegemite Scrolls.

Cheese & Vegemite Scrolls

• 1 kg bread flour ( plus extra for dusting )
• a decent sized lump of fresh yeast ( or 3 to 4 sachets of dried )
• 650ml tepid water
• 2 TB Sugar ( or honey, or even maple syrup )
• Vegemite
• Grated Cheese

Mix the water, yeast and sugar and put aside for a few minutes. Weigh the flour into a large bowl, or a kitchen aid if you have one. Pour in about 600ml of the water mix and start stirring. When it incorporates into a dough you can adjust the mix by adding more water or flour as needed.

Knead the dough until it’s a nice silky texture, not sticky to the touch and when you stretch it remains smooth.

Flour the bottom of the mixing bowl and put the dough in, cut a cross in the top and flour it. Leave for 45-60 minutes until doubled in size.

Punch it down and roll out flat.

Spread on the vegemite and sprinkle over the cheese.

Roll the dough up, and cut into slices. Put into a floured baking tray and leave to rise for 45 minutes.

Bake for 15-20 minutes at about 200 C in a fan forced oven.

Tags: bread, Cooking, Dough, Vegemite