We had a bit more time than we had expected on Sunday so it was a more leisurely morning that expected. I was able to wash the sheets and change my doona ("burrito style"). After the cheeseymites were baked I took Sylvia and her bike to Officeworks and Bunnings. With a cheeseymite in my bag in case we got hungry.
Now let me take you through the baking adventures of cheeseymites scrolls.
I forgot to put the cheese on top in the first batch and then forgot again when I put them in the second time I tried the recipe. The second time I put the cheese on 10 minutes into baking. It really did make a big difference.
I am sending these cheeseymite scrolls to Honest Mum's Brilliant Blog Posts and A Mummy Too's Recipe of the Week.
More vegemite creations at Green Gourmet Giraffe:
Vegemite burger (v)
Vegemite and poppy seed scones (v)
Sourdough Cheeseymite Scrolls
An original Green Gourmet Giraffe recipe
Makes 15 scrolls
150g of bubbly starter
20g olive oil
500g of flour
To make into scrolls:
200g grated tasty cheese, divided
3 tbsp vegemite
2 tsp water
A few hours before making the loaf, take sourdough starter out of the fridge and feed it so it gets nice and bubbly.
About an hour before going to bed (or first thing in the morning) mix everything together to make a sticky dough. It is easiest to mix everything except flour first and then add flour. Use hands to mix if required. Set aside covered with a tea towel for half an hour. Knead in the bowl for about 1 minute (sprinkle with a little flour if necessary). Cover with greased clingwrap and leave at room temperature for 8 to 12 hours.
Scrape dough out onto a well floured board. Pat the dough onto a long sheet of baking paper into a rectangle of about 45 x 30 cm. It should be no more than 1cm thickness. Mix vegemite and water and spread or brush over dough. Sprinkle with about 150g grated cheese. At the long edge, carefully roll up like a swiss roll using baking paper to support the dough until you have a long roll.
Use a non flavoured dental floss (I washed and dried mine) or fishing line to bring under the edge of the roll, wrap around the dough, cross over and swiftly pull the ends to slice pieces of about 1.5-2cm. Place each piece or cheeseymite scroll on a lined tray about 1cm apart. Cover with a piece of greased clingwrap. Preheat the oven to 240 C and leave for about 30 minutes or more. They will not rise very much but that's ok.
When it time to bake, remove the clingwrap and cover the cheeseymites with foil. Bake for 10 minutes. Remove foil, reduce heat to 220 C, sprinkle with cheese and bake for a further 20 minutes but keep an eye on them after 10 minutes to check they are not browning too much. Once they sound hollow when tapped remove from tray and cool on a wire rack.
They are best on the day of baking, though can be kept for the next day. If they are not going to be all eaten, freeze on the day of baking.
NOTES: I usually make two loaves with my overnight sourdough bread recipe. When I made these rolls I made twice the dough but used half it for a loaf of bread and half for the cheeseymites. I halved the dough for this recipe but if you want a loaf as well you could double the dough recipe. I have made a vegan version of these rolls using vegan cheese some years ago and they worked quite well though I would put the cheese on only 5 minutes before the end of baking.
On the stereo:
Boy Child: Scott Walker