From the Anchor Yeast Kitchen
Savoury Braid
Prep 1 hr 40 mins
Baking Time
30–35 mins
Total 2 hr 15 mins
Makes 1 Savoury Braid
easy
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By
Anchor Yeast Kitchen
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
260
g
Whole-wheat flour
( 2 x 250 ml / 2 cups )
5
ml
Salt
( 1 tsp )
5
ml
Sugar
( 1 tsp )
1
ml
Cayenne pepper
( ¼ tsp )
125
g
Margarine
10
g
Anchor Instant Yeast
( 1 packet )
100
g
Cheddar cheese ( 200 ml ), grated
250
ml
Lukewarm water
( 1 cup )
2
Large eggs, beaten
1
Beaten egg, to brush
Method
Mix the cake flour, whole-wheat flour, salt, sugar and cayenne pepper together. Rub the margarine into the dry ingredients with the fingertips.
Add the Anchor Instant Yeast and mix. Add the grated cheese and mix through.
Add the lukewarm water and beaten egg to the flour mixture to form a soft dough and knead the dough until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Knock the dough down and roll the dough out into a 40 cm square.
Mix the filling together and place the savoury filling lengthwise down the centre of the dough. Cut the dough from the filling to the corners of the dough.
Cut the dough on the sides into 10 - 12 slanted strips, down both sides of the filling - using a sharp knife.
Fold the top and the bottom of the dough over the filling so that the ends meet in the middle. Seal together. Start at the bottom and place a strip across the filling to meet at the beginning of a strip on the other side - place slanted.
Then take a strip from the other side and repeat the process.
Continue until all the strips have been braided across the filling - one left, one right over the filling.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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