- 60 grams fetta cheese, cubed
- 60 grams Parmesan cheese, cubed
- 60 grams cheddar cheese, cubed roughl
- 60 grams baby spinach
- 420 grams bakers flour
- 200 grams lukewarm water
- 2 teaspoons dried yeast
- 1 teaspoon salt
- 40 grams olive oil
Pre heat oven to 200 degrees C
Place Feta, Parmesan and Cheddar in TM bowl and grate for 8 sec/speed 8. Set aside.
Without cleaning bowl add spinach and 120g of the flour and chop for 5-10 sec/speed 7.
Add remaining ingredients in above order and mix 5 sec/speed 7.
Set dial to closed lid position. Knead the dough for 1 minute and 30 sec on Interval speed.
Place dough on bread mat, wrap and leave in warm position to prove for 20 mins. Dough should double in size approx.
Once dough has risen, press or roll into a rectangle (about the size of the ThermoMat) and sprinkle over cheese. Roll into a log. The log can be cut in half and cooked or sliced into rounds before cooking (if you like crispier scrolls).
Place into pre-heated oven on a lined baking tray and bake for approx. 25 mins or until sounds hollow when tapped.
This is based on the Basic Bread recipe in the Everyday Cookbook and tweaked by Trudie Fenwick.
If you want this to taste amazing use good quality Greek Fetta, Parmesan and a Vintage Cheddar. That way the flavour will cut through the bread. You could also add sundried tomatoes and olives when chopping the cheese.
Thanks tio Trudie Fenwick for original recipe I have just made some very small adjustments to her recipe.
The Thermomat makes this job much easier, but don't forget not to use a knife to cut the bread on the mat.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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