Salami Cheese with dried basil with beer bread

Salami Cheese with dried basil Beer Bread

Ease of cooking : Medium
Serving : 2 loaves

Ingredients
250 g sour dough or starter dough (refer to how
To made sour dough)
(A)
11g/1 packet instant active yeast
1 cup rye flour
1 1/2 cup whole wheat flour
1 cup high protein flour/bread flour
1 tbsp dried basil
1 tsp sugar
1 tsp salt
1 tsp chili flakes
(B)
1 cup warm beer
½ cup warm milk
(c)
1-2 tbsp olive oil
Filling
Cheddar cheese
Salami

Method
1.Put (A) & sour dough in the mixing bowl using dough hook at speed 1 to stir till well combined.
2. Slowly add (B) and turn speed to 2 and keep kneading to form dough.
3. Add in (C) and keep kneading for another 5-8 minutes or until smooth and elastic dough.
Transfer to a floured bowl. Cover with damp cloth and let it rise in a warm place until doubled, about 1 hour.
4. Remove the dough and punch dough down. Divide into half. Shape into oblong shape.
5. Put the half of the filling onto the dough and reroll it again. Tuck the edge neatly and place onto a grease tray. Repeat the same for the 2nd loaf.
6. Cover with damp cloth and leave to rise for another hour or double in size.
7. Then cut parallel slashes about 3-4 mm deep on the top of the loaf as shown on picture.
8. Then brush olive oil on top of the loaf.
9. Bake for 25-30 minutes at 180 C or until golden brown. Remove from oven and leave to cool on rack.

Tips:
Serve with dried capsicums infused in olive oil. (Homemade by Bee Bee’s using dehydrated machine)

West Metric Sdn Bhd