12 Jan 2008


These little buns are flavoured with rosemary and thyme, plenty of black pepper and hidden pockets of goat's cheese. Of course, you could substitute another herb such as lovage or sage.
I made these in both mini loaf tins and muffin tins lined with squares of parchment paper. The downside to using this method is the dough isn't in direct contact with the tin, and therefore, the buns may need to be cooked for a longer time.
These can also be made in dariole moulds or small terracotta flowerpots.
This book is one of the best bread maker books I have come across and is split into several sections Simple Breads, Savoury Enriched Breads, Savoury Bread Doughs, Sweet Enriched Breads, Sweet Bread Doughs, Gluten-Free Breads and Cakes and Tea breads.
How about Toasted Seed and Nut Bread, Basil, Manchego and Serrano Bread, Pepper and Pancetta Buns, Fig,Lemon and Cardamom Plait or Pistachio and Rosewater Stollen.
So far I have made several recipes from this book and not one of them has left me disappointed.



ISBN 1855859874 - Page 68

Makes: 8 Buns

This recipe has been slightly adapted.

You will need:

1 tsp easy-blend dried yeast, 350g strong white bread flour, 1 tsp salt, 1 tsp freshly ground black pepper, 2 tsp golden caster sugar, 50g butter, 3 garlic cloves (sliced) optional, 1 tsp rosemary, 1 tsp thyme, 175ml water. 100g firm goat's cheese with rind, milk to glaze.

1. Put all the ingredients except the cheese into the bread maker bucket, following the order and method specified in the manual, adding the garlic (if using) and herbs with the water.
2. Fit the bucket into the bread maker and set to the dough programme. Press start. Oil the base and sides of eight 125ml dariole moulds or small terracotta flower pots. (Dust with flour if using flower pots.) Cut the cheese into small chunks.
3. Once the dough is ready, turn it out on to a floured surface and punch it down to deflate. Cut the dough into 8 even sized pieces and flatten slightly into thick rounds.
4. Take one piece and press several chunks of cheese into the centre. Bring the edges of the dough up around the cheese and pinch together to seal in the cheese. Roll the dough lightly between the palms of the hands to elongate it, then drop into a mould, with the pinched ends of the dough underneath. Repeat with the remainder.
5. Place on a baking sheet and cover loosely with oiled greaseproof paper. Leave in a warm place for about 30 minutes until the dough has risen well above the rims of the moulds. Preheat the oven to 200°C (Fan 180°C), Gas Mark 6.
6. Brush the tops of the buns with a little milk and bake for 15-20 minutes until risen and golden. Check the underneath sounds hollow when tapped.
7. Loosen the buns and turn out of the moulds, transferring to a wire rack to cool.