Cheddar cheese & Chardonnay soup
2 lt chicken stock or veg stock
500g cheddar cheese
Melt butter on stove on a low heat, then flour & stir with a whisk for 2 to 3 minutes.
Add the wine while stirring, then stock and cream. Finish with the cheese. Season with salt & pepper
10 g yeast
15 g salt
20 g sugar
90 g cheddar cheese grated
300ml warm water
50 g olive oil
Weigh your dry ingredients first and add grated cheese. Mix in your liquids and knead the bread dough for 5 minutes and allow to prove. Bake in the oven @ 180 degrees for 18 minutes. Allow the bread to cool down and slice to slices and toast them.