Garlic Bread with a Scottish Twist

• total time: 20 minutes

Ingredients

This isn’t just garlic bread, it’s Scottish garlic bread. The dough is made with porridge, the confit garlic butter is heavily spiced with my Scottish 7 spice powder and its finished with a good bit of peppercorn cheddar (and some mozzarella for good measure). The porridge in the dough adds moisture, additional nutritional value, and makes the softest most delicious tear and share rolls.

Dough:

Make porridge by adding 50g porridge oats & 300ml water to a saucepan and cooking until smooth and cooked through. Add 20ml olive oil, 10g honey and combine. Leave to cool slightly.

450g flour

200ml water

7g instant yeast

10g salt

Directions

Add the flour to a mixing bowl and add the salt. Stir through the cooled porridge, it does not have to be completely cold. Add the yeast and the water and mix throroughly with your hand. Cover with a tea towel and leave to double in size, then pop in the fridge overnight. Next day, tip dough out onto a floured surface and divide into 12 equal pieces. Press them out into rectangles and put a bit of garlic butter into each one, followed by a bit of grated cheese, I used grated mozzarella and peppercorn cheddar. Fold in the dough around the cheese to seal and make into balls. Generously butter a dish (I used a circular non stick dish) with the garlic butter, then cover in a layer of grated Parmesan for an extra cheese crust. Place the dough balls into the dish and leave to rise to double the size. Get into a preheated oven at 220c for 15 minutes until golden and almost cooked. Remove from oven and brush all over with garlic butter then top with a sprinkling of your cheeses. Put back into the oven for another 5 minutes or so until they are golden and bubbling. Sprinkle a few fresh thyme leaves over the top, then take to the table and let your guests pull apart and enjoy!