YOU NEED (for the bread)
1kg of plain flour
3 x 7gram sachets of dry yeast
2 tablespoons of salt
625ml of warm water (NOT hot)
YOU DO (for the bread)
Combine all the dry ingredients in a large bowl, add the water and work into dough.
Turn out onto a floured bench and knead for about 5 minutes until it becomes silky. If it’s too wet, add a little more flour. If it’s too dry add a little more water.
Place the dough back into the bowl, cover it with a tea towel and allow your bread to proof until it doubles in size.
Once proofed, place the dough back onto a floured bench and roll it into a long rectangle.
YOU NEED (for the filling)
200 grams of semi dried tomatoes
1 cup of raw cashews
1/2 cup of the oil from the semi dried tomatoes (you may need to top it up with some olive oil)
3 tablespoons of nutritional yeast, also known as savoury yeast flakes. (This is where you get the cheesy flavour from)
3/4 cup of Kalamata olives, pipped and quartered
YOU DO (for the filling)
Blend all ingredients except for the olives
YOU DO (to assemble)
Using a butter knife evenly spread the cashew mixture onto your dough rectangle being sure not to cut the dough.
Sprinkle the olives evenly across the dough.
Gently roll the dough from the longest side of the rectangle onto itself until it is completely rolled.
Evenly slice the roll into 12 smaller rolls and place them into a large (baking paper lined) tray.
Allow the rolls to proof.
Place them into a preheated oven at 200c for approx half an hour. Once cooked, remove and cool on cooling rack.
Servings: Made 12 large or alternatively you could cut smaller slices for 24 small.
Time: Haven’t timed this one
Freezing: Not suitable