Cheesy penguin breads

  • Side
  • medium
  • 12
  • 50 minutes

A fun introduction to breadmaking for children or novice bakers alike, Andy Waters' recipe for these cheddar and Parmesan rolls have a hint of mustard and cayenne pepper, and can be shaped into simple balls or more extravagant creations for a buffet or party.

First published in 2015
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Cheesy penguin breads

To decorate


  • Scissors


Sift the flour and salt into a bowl
  • 1 pinch of salt
  • 450g of strong white bread flour
Stir in the yeast, honey, cayenne pepper, mustard powder. Gradually add enough water to form a soft dough
Transfer to a floured surface and knead lightly for 5 minutes to make a smooth, pliable dough
Gradually knead in the cheeses until incorporated, then divide the dough into 12 balls. Shape and roll the dough into long egg-shapes, which will form the bodies of your penguins
Using scissors, cut a beak into the dough, then snip out wings at the side. Lightly dust a baking sheet with flour and lay the penguins on top
Cover loosely in a tea towel and leave to prove in a warm place for an hour, or until the dough has doubled in size
Preheat the oven to 200°C/gas mark 6
Brush the shapes with beaten egg, sprinkle over some poppy seeds to decorate the penguins and push the raisins into the dough to create eyes
Bake in the oven for 20 minutes until golden brown. Once cooked, the underside of the breads should sound hollow when tapped
Leave to cool, and serve as you wish
First published in 2015

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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