Cheddar and apple bread p.106/107

This is another recipe you have to bake - it turned like a cheddar & apple bread pasty - sooooo good.

Again do not mix the salt and yeast together since the salt 'kills' the action of the yeast but it's ok when combined with the flour and water.
Once you have combined all the flour drawing the flour from around the bowl tip out onto a light oiled work  surface and knead until silky smooth.

 Lightly oil a large bowl :

 and place the dough in the bowl and cover with a clean tea towel and leave the bowl for 1 -3 hours so that it can prove and rise to its next challenge. It needs to at least double in size.

 

 Once it has at leasty doubled carefully tip the risen dough out of the bowl onto a lightly floured surface.  Squash it down into a rectangle, abouir 2-3 cms deep - twice as long as it is wide.  Cover half the douigh with the grated cheddar and sliced apples.  Leave the edges clear.  Fold up the other galf and seal the edges.  Carefully place the dough 'pasty' onto the parchment lined baking tray.

Put the tray inside a clean plastic bag and leave to prove for an hour until it had at least doubled in size.    Make deep imprints with your fingers into the dough.  Dust it lightly with flour and palce in the pre-heated oven for 30 minutes until it is golden brown.

Cool on a wire rack  and eat ... tear ... share ..