Sift flour, add in salt, sugar and yeast, rub in the butter.
Stir in cheese, chives and spring onions, make a well in the centre.
Mix milk with water and pour in the well, mix to form a soft dough.
Turn out dough on a lightly floured surface, knead till smooth.
Place in a greased bowl, cover leave in a warm place for one hour or until doubled in size.
Preheat oven to 220 degrees C, turn dough onto a floured surface, knead, divide in 3, roll each one to a rope shape, plait together, pinch ends to seal.
Place on a baking sheet, cover with oiled cling, leave to rise again for 45 minutes, until doubled.
Brush with beaten egg, bake for 20 minutes.
Reduce temperature to 180 degree C, bake for further 15 minutes or till golden and base sounds hollow when tapped.
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