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Cheesy penguin breads
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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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Ingredients
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Imperial
Cheesy penguin breads
- 115g of cheddar, grated
- 45g of Parmesan, grated
- 450g of strong white bread flour
- 1 pinch of salt
- 7g of fast-action dried yeast
- 1 tsp honey
- 1 pinch of cayenne pepper
- 2 tsp mustard powder
- 285ml of water, warm
SAVE RECIPE
Equipment
- Scissors
Method
1
Sift the flour and salt into a bowl
- 1 pinch of salt
- 450g of strong white bread flour
2
Stir in the yeast, honey, cayenne pepper, mustard powder. Gradually add enough water to form a soft dough
- 7g of fast-action dried yeast
- 1 tsp honey
- 1 pinch of cayenne pepper
- 2 tsp mustard powder
- 285ml of water, warm
3
Transfer to a floured surface and knead lightly for 5 minutes to make a smooth, pliable dough
5
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
6
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
7
Preheat the oven to 200°C/gas mark 6
9
Bake in the oven for 20 minutes until golden brown. Once cooked, the underside of the breads should sound hollow when tapped
10
Leave to cool, and serve as you wish
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