There are so many new techniques to develop and explore, but sometimes just using a reliable recipe in a new way makes a tasty treat. Cheese pull-apart bread has been on my mind for a while. Yesterday I bought a small block of very tasty vintage cheese.
| Living in Tasmania has so many benefits. Each day on the way to work I drive past the House of Anvers, a boutique chocolate factory. Further down the road is The Cherry Shed, and about 20 minutes drive down the road Ashgrove Cheese. Ashgrove make a superb range of cheeses that are sold around Australia. I bought the 'Premium Vintage'. On reflection, Ashgrove's signature cheese, 'Wild Wasabi' would be a great little cheese to use! |
| To ensure the cheese and coriander flavours were not overwhelmed I used the recipe for Rice Bread. Apart from adding 5g of crushed, toasted coriander seed to the dry ingredients and 50g of roughly crumbled cheese to the final dough, the only adjustment was halving the oil, and using a light cooking oil (rice bran oil) instead of olive oil. 
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I guess the variations with Rice Bread are endless ... leave the olive oil in the recipe and add a few olives and perhaps some sundried tomatoes, or prosciutto; sprigs of fresh rosemary and crushed garlic; whatever you like!
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