Cheese Horns © ejmorris aka llizard 2002

adapted from a recipe in The Five Roses Cook Book "A Guide to Good Cooking" This is a variation of the recipe that my mother always made. Many thanks to her for a multitude of things, only one of which includes giving this recipe to me.

Ingredients makes one loaf and 16 buns Preparation
  1. In a small bowl, mix together the yeast and ¼ c lukewarm water (do the baby's bottle test on your wrist) to make sure that it bubbles - about 10 minutes.

  2. Meanwhile, in a large mixing bowl, with a wooden spoon mix together the milk, the rest of the water, sugar and oil. (The original recipe called for scalded milk. This is an unnecessary step with the way that milk is pasteurized today.)

  3. By this time, the yeast mixture should be foamy. Add this and all the flour except ½ cup of all-purpose flour to the large bowl and stir just enough to mix it together. Cover with plastic and leave for about 20 minutes.

  4. Put some of the remaining ½ c flour on your board for kneading the dough. Turn the dough out onto the board. Sprinkle the salt over the dough.

  5. Wash and dry your mixing bowl. This allows the dough to rest AND gets your hands clean.

  6. Knead the dough for at least 10 minutes until it is smooth and silky. As you knead, add as little flour as you dare to stop the dough from sticking. Scrape away any dough that is on the board and discard it. When the dough is kneaded, shape it into a tight, round ball.

  7. Put the dough in the clean mixing bowl. Cover with plastic and let rise in a no-draught place for 1 to 1½ hours. When the dough has doubled, gently push it down and allow to rise to double again. (about an hour). A good way to tell if it has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn't risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.

  8. When the dough has doubled the second time, turn it out onto the lightly floured board. Divide it in two equal pieces. Make two smooth balls and allow to rest for ten minutes. Shape one of the balls into a rectangle. Sprinkle half the cheddar cheese on the dough. Roll like a jelly roll to make a loaf. Put it seam side down in an oiled loaf tin. Cover with plastic wrap then a damp towel and let rise again to almost double (30 to 45 minutes).

    For the cheesehorns, with a floured rolling pin, roll the other ball in a large circle til it is about ½ inch thick. Cut it in 16 wedges like a pie. Sprinkle each wedge with cheddar cheese. Starting from the wide end of the wedge, roll the dough up and place each cheesehorn small point side down on parchment covered cookie sheets. Set them about 2 inches apart. Cover with plastic wrap then a damp towel and let rise again to almost double (30 to 45 minutes).

  9. Thirty minutes before you are going to bake, turn oven to 425F.

  10. Just before putting the bread and cheeshorns in the oven, spray the tops of them liberally with water. Sprinkle sesame seeds overtop if you wish. Put bread and cheesehorns on the second to bottom rack of the oven and immediately turn the oven down to 375F. Bake the bread for 30 to 40 minutes or until it is hollow sounding on the bottom. The cheesehorns will take 20 to 30 minutes. You will probably have to turn the tins and tray around once to account for uneven heat in the oven.

  11. Remove bread and cheesehorns from pans and allow to cool on well ventilated racks. Wait til the bread is cool before cutting and/or storing it.

Uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed.

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