ANDREW NUTTER

Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter

CHARCOAL CHEDDAR AND BACON STROMBOLI

A RELATIVELY new cheese out on the market made by Proctors Cheese – that works so well in this bread recipe. Makes 2 Ingredients ●●1kg strong bread flour ●●Six teaspoons dried yeast ●●Four teaspoons salt ●●750ml water

●● Four tablespoon olive oil ●●Extra flour for dusting ●●200g Charcoal Cheddar – diced ●●One shallot – finelychopped ●●Few rashers bacon – cooked then finely shredded ●●Few sprigs of fresh rosemary Olive oil for dressing ●●Freshly ground sea salt Method: 1. Place the flour, yeast and salt in a mixer bowl with a dough hook, add the water and oil and put on a medium speed for approximately five minutes until the dough is well combined and kneaded. 2. Place onto a lightly dusted work surface and knead for about two minutes until smooth. Place in a lightly oiled bowl, cover with a tea-towel and leave in a warm place for an hour to prove. 3. After an hour tip back onto the work surface dusting with more flour to prevent it sticking and knock back. Divide into two, knead each one briefly. 4. Pull the dough into a rectangle then scatter with the cheese, bacon and onion. Roll into a cylinder then place on an oiled non-stick mat – cover with a cloth and place in a warm place for about 40 minutes until lightly risen. 5. Remove the cloth – drizzle with olive oil and scatter with rosemary and sea salt. 6. Bake in a hot oven 180oC for 18 minutes until golden – remove from oven, leave to cool – slice and enjoy!