garlic, sage and blue cheese twisted loaf
- 1 garlic bulb, halved horizontally
- 1 tablespoon extra virgin olive oil
- ½ bunch sage, leaves picked
- 150g soft blue cheese
- 4 cups (600g) self-raising (self-rising) flour, plus extra for dusting
- 2 cups (500ml) buttermilk, plus extra for brushing
- cracked black pepper, for sprinkling
- Preheat oven to 200°C (400°F). Drizzle the cut-side of the garlic with the oil and place, cut-side down, on an oven tray lined with non-stick baking paper. Cook for 15 minutes or until soft and golden. Set aside to cool slightly.
- Squeeze the garlic out of the skin and place in a small food processor. Add the sage and cheese and process until smooth.
- Place the flour and buttermilk in a large bowl and, using a butter knife, stir until a soft dough starts to form. Turn out onto a floured surface and gently knead until the dough comes together.
- Roll out the dough to a 40cm x 30cm rectangle. Spread with the cheese mixture, leaving a 1cm border around the edges, and roll up lengthways. Slice the dough in half lengthways, and twist over each other, pinching at the ends to seal.
- Place on a lightly greased oven tray, brush with the extra buttermilk and sprinkle with cracked black pepper. Cook for 30 minutes or until golden brown and cooked through. Serve warm. Serves 4–6.
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