Name: Buttermilk English Muffins by Patrick Ryan
Total time: 30 min
Yield: 12
Ingredients: 500g strong white flour; 10g sea salt; 1 tbsp of honey; 10g fresh yeast or 1 tsp of dried yeast; 325g buttermilk; 50g diced butter

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Tear and Share Cheese Loaf by Patrick Ryan

Serves: --

Chef: Patrick Ryan

Mealtime: Starter

Type: Breads

Machine: Mixer

Total time (min.): --

There is a great bread to serve to friends and family. It is a tear and share bread with roasted garlic and has a cheesy centre which gets brushed with, butter, garlic, and sea salt as it comes out hot from the oven.
The dough is four simple ingredients flour, water, salt, and yeast. The flavour in this dough is developed using a sponge which is a type of preferment which is made the night before. For the sponge simple mix, the water, half the flour and yeast together. It will resemble the consistency of pancake better and is kept in the fridge overnight. The sponge will be used as the base upon which to build the final dough.
To the dough we will be adding roasted garlic. Roast 1 full bulb of garlic in its skins for about 25 mins at 170c. The garlic should be soft to the pinch, simple squeeze out the roasted garlic cloves and set aside until later.

Ingredients

For the dough

Strong white Flour 400g
Water 260g
Fresh yeast 10g
Salt 10g
1 bulb of garlic for roasting
2 tsp of freshly chopped rosemary

Cheese for stuffing each dough ball

Cheddar, mozzarella, Emmental all work great

For brushing on once the bread is baked

2 cloves of garlic finely diced
50g butter
10g sea salt flakes

Tools

Chef Baker XL

Method

For the sponge mix the water, 200g of strong white flour and yeast in a clean bowl. Cover the bowl and leave in the fridge to ferment overnight.
Remove the sponge preferment from the fridge and add to it 200g of strong white flour and 10g of salt. Added the prepared roasted garlic and chopped rosemary. Combine everything together to form a rough dough. This can be done using a mixer with a dough hook or by hand. Once the dough comes together knead for 4 to 5 minutes until the dough is smooth and elastic. The dough should pass the windowpane test.
Place the dough in a clean bowl, cover and leave to prove for at least an hour.
When the dough has doubled in size, turn the dough out onto a clean work surface and knock back the dough. Divide the dough into 8 equal portions approximately 85g each. Roll each portion of dough into a ball. Flatten each dough ball slightly and place into the centre your chosen cheese mix. Pinch the dough closed to enclose the cheese within the dough. Arrange the dough on a baking tray. Place one piece of dough in the centre with seven loosely touching around the outside. Placing a cake ring around the dough will help for the dough to maintain its shape.
Prove the dough for 45 minutes to an hour. Preheat the oven to 230c. Place a baking tray into the oven to preheat. Place the bread into the preheated oven. To create steam within the oven which will help the oven spring and give the dough a better rise pour boiling water into the preheated baking tray. Bake for 25 minutes
While the bread is baking prepare the garlic that will be brushed over the bread once baked.
Melt the butter and to it add the garlic and sea salt and chopped
When the bread is baked brush the bread generously with the garlic butter mix.
Serve warm.
The bread will pull apart exactly as the dough to rolled.