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Not that odd
a combination, really: think about all those people who eat
cheddar on their apple pies!
I like these for breakfast.
Makes 4 large rolls or 8 small rolls
1/4 cup warm water
1 teaspoon yeast
1/2 cup milk
1/2 cup applesauce
2 ounces sharp cheddar, coarsely grated
275 grams flour
either 2 cups
unbleached all-purpose or bread flour or whole wheat flour
275 grams hard white wheat milled with 1/2 teaspoon black peppercorns
1 teaspoon freshly ground black pepper (if not milled into the flour)
1/2 teaspoon salt
Dissolve the yeast in the warm water. When bubbly, stir in
the milk, applesauce and cheddar.
Stir together the dry ingredients. Mix wet & dry together per
your favorite kneading technique. This recipe works by hand, by
mixer, or by food processor. I like to use the food
processor: with the metal blade NOT the dough blade, mix all
until the dough comes together in a ball. Stop and let the flour
hydrate for 10-15 minutes. The dough should be soft & bouncy;
you may need to add a little extra flour or water to finish the
dough. Process again. Keep processing for about 45 seconds
after the dough forms a smooth ball and cleans the side of the
Remove from processor bowl, turn out onto a lightly floured surface,
and shape into a smooth ball. Let rise, covered, in your favorite
spot. The temperature is not critical--warm place, room temp, or
refrigerate overnight before putting back warm, all are fine
options. Punch down and shape directly, or let rise a second
time--whatever suits your schedule.
Divide into 4-8 pieces (for smaller or large rolls) and shape into
simple rounds, or roll into long strands and braid, or tie into a
decorative knot--whatever you like. Let rise, covered, on baking
sheets until well proofed. Preheat the oven to 400 degrees.
Bake approximately 20 minutes for small rolls, or 30 minutes for large
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