Cheddar and butter skillet cheese bread
Units
Temperature
Servings
Ingredients
- 5 g fine salt rounded
- 300 ml water rounded
- 420 g plain flour rounded
- 100 g mature cheddar, coarsely grated rounded
- 100 g unsalted butter, melted rounded
Method
Method
- Dissolve the salt in the water. Add the flour and knead for 5 minutes to make a smooth, soft dough.
- Cover and rest for 15 minutes, then divide into six balls.
- Roll each ball to a 20 cm round. Put one-sixth of the cheddar in the centre, gather and seal the edges, then gently roll to a 16 cm round.
- Heat a heavy 28 cm skillet over medium heat. Brush one bread with butter and cook it buttered side down for 2 minutes, until spotted brown.
- Brush the top, flip, and cook another 2 minutes. Turn once or twice more, about 5 minutes a bread in all, until both sides are crisp and spotted and the centre feels soft from melted cheese. They cook one at a time, so six take about 30 minutes.
Notes
- Seal the dough firmly before the final roll so the cheese stays inside.
- Let the first bread sit for a minute before cutting; the filling is extremely hot.
- A firm melting cheese such as Gouda or Gruyère also works.