Recipe Cheese & Onion Jam Bread Stacks
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Piles of melty vegan cheese and onion jam, squished between layers of freshly baked bread squares … what’s not to love? These are an excellent pre-dinner snack or party treat that will undoubtedly delight anyone!
You will need
Serves 8
- 200 ml warm water
- 1 dried yeast sachet (or 1 heaped teaspoon)
- 300 grams bread flour or all-purpose flour
- 6 grams salt
- 1 teaspoon onion powder
- 1 teaspoon fennel seeds
- 2 teaspoons dried Italian herbs
- 4 tablespoons onion jam
- 1 packet plant-based mozzarella
Recipe: Simon Toohey
Directions
-
Step 1
Combine the warm water and yeast into a bowl until the yeast becomes active — it’s active when you start seeing bubbles form on top of the liquid.
-
Step 2
Add the liquid into a bowl with the dry flour and mix until combined.
-
Step 3
Follow with the salt, herbs and spices and knead until the dough is smooth and elastic. This should take around 7–10 minutes.
-
Step 4
Place the dough in a covered bowl with a little oil at the bottom and let prove for around 1 hour or until it has doubled in size.
-
Step 5
Preheat the oven to 180°C.
-
Step 6
Roll out the dough on a floured chopping board until about 1 cm thick and cut into small squares.
-
Step 7
Using a greased muffin tray or large cupcake moulds, layer ‘slices’ of the dough with cheese and onion jam, in any order you like, repeating until the final dough layer is around 3/4 from the top of the tray or moulds.
-
Step 8
Bake in the oven for approximately 30 min or until golden on top.
Recipe: Simon Toohey
More recipes from Freshly Picked
Cheese & Onion Jam Bread Stacks
Directions
15 mins to prep
1 hour to set
30 mins to bake
-
Step 1
Combine the warm water and yeast into a bowl until the yeast becomes active — it’s active when you start seeing bubbles form on top of the liquid.
-
Step 2
Add the liquid into a bowl with the dry flour and mix until combined.
-
Step 3
Follow with the salt, herbs and spices and knead until the dough is smooth and elastic. This should take around 7–10 minutes.
-
Step 4
Place the dough in a covered bowl with a little oil at the bottom and let prove for around 1 hour or until it has doubled in size.
-
Step 5
Preheat the oven to 180°C.
-
Step 6
Roll out the dough on a floured chopping board until about 1 cm thick and cut into small squares.
-
Step 7
Using a greased muffin tray or large cupcake moulds, layer ‘slices’ of the dough with cheese and onion jam, in any order you like, repeating until the final dough layer is around 3/4 from the top of the tray or moulds.
-
Step 8
Bake in the oven for approximately 30 min or until golden on top.
You will need
Serves 8
- 200 ml warm water
- 1 dried yeast sachet (or 1 heaped teaspoon)
- 300 grams bread flour or all-purpose flour
- 6 grams salt
- 1 teaspoon onion powder
- 1 teaspoon fennel seeds
- 2 teaspoons dried Italian herbs
- 4 tablespoons onion jam
- 1 packet plant-based mozzarella