If you still have leftover cheese from Shavuot – then you had better check that it has not gone bad 🙂
In any case this is not a recipe for solving leftover issues…
Ingredients
25 g melted butter
250 ml milk
350 g white flour
2 tsp salt
1.5 sachets of dried yeast (10-11 grams)
115 g Cheddar cheese or equivalent
Preparation
Mix flour, salt & yeast in a bowl
Pour in the milk and butter and mix into a soft dough
Kneed on a surface lightly sprinkled with flour for 10 min.
Flatten into a circle, spread the cheese above and kneed again
Place in a greased tin to rise for approx. 1 hour or until the volume has doubled
Before
After
Place in an oven preheated to 200 degrees Celsius for 15 min.
Reduce temperature to 175 and bake for 25-30 min. until the tapping the bottom produces a hollow sound.
Remove to a wire rack
Great with tapanade, dried tomato spread and similar
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Hebrew