Get the juices flowing

Continental Breads Stuffed with Welsh Cheeses

Ingredients
15g/oz compressed yeast or
1 tablespoon dry yeast
500ml/16floz lukewarm water
750g/1lb bread flour (more if needed)
1 tablespoon salt
3 tablespoons olive oil
1 egg beaten and mixed with
1 teaspoon of salt for glazing

Bread filling 1-
6 sun dried tomatoes
1 handful fresh basil
225g/8oz Caerphilly cheese e.g. Organic Caerphilly, Gorwydd, Cenarth or Nantybwla
Bread filling 2-
2 sprigs rosemary
1 teaspoon Welsh Sea salt
225g/8oz Welsh Farmhouse cheese, e.g. Llanboidy, Llangloffan or Teifi
Oven temperature- Gas 7, 220c, 425f and gas 5, 190c, 375f

Method
Dissolve the yeast in 4 tablespoons of the warm water, leave for about 20 minutes until it starts to ferment. Sift the flour together with the salt into a large mixing bowl, pour in the yeast, olive oil and the remaining water. Mix well to form a dough.

Turn the dough out on to a floured surface and knead for a few minutes until the dough is smooth. Place in a greased, clean bowl, cover with a clean tea towel and leave in a warm place until it is double in size.

Knock back the dough and divide into two, knead each portion until smooth. Flatten out one portion and place the sun-dried tomatoes, basil and cheese along the centre. Bring in both sides of the dough to the middle and seal in the filling. Place the bread on a greased baking tray fold side down, brush with egg wash and dust with a little flour. Bake in a preheated oven at the higher temperature for 15 minutes; reduce to the lower temperature and cook for a further 20-25 minutes. Remove and leave to cool a wire wrack.

Mould the second portion of dough into a 20cm (8 inch) round, place on a greased baking tray. Cut the cheese into large cubes and press them into the dough. Break off small sprigs of rosemary and press them half way into the dough. Glaze with egg wash and sprinkle with sea salt, bake in the oven at the same temperatures and length of time as the first bread.