Deeg:
Sif die meel, bakpoeier en suiker saam in ‘n mengbak, voeg die kaas by en meng.
Klits die olie en die melk saam en meng dit in by die meelmengsel.
Druk alles aanmekaar om ‘n deeg te vorm.
Rol die deeg uit op ‘n meel oppervlak omtrent 400 x 300 mm groot.

Smeer die vulsel op die een helfte van die deeg, maak gelyk en rol dit toe. Indien jy die hele deeg smeer, peul die vulsel oral uit, daarom sit ons net vulsel op die helfte en begin rol van die gevulde kant af op.
Plaas dit in ‘n oondvaste bak.
Sny ‘n paar snytjies met ‘n mes in die booste deel van die deeg.   Nie regdeur nie, maar sodat die stoom kan uit.
Smeer die deeg met geklitste eier.
Bak in ‘n voorverhitte oond op 180ºC vir 45 min.

Cheese twister bread roll

• 500 ml cake flour
• 10 ml baking powder
• 5 ml sugar
• 2 ml of salt
• 50 g grated cheese
• 125 ml sunflower oil
• 125 ml milk
• Filling:
• 320 g of viennas, cut into pieces ( reserve the brine)
• 1 cup grated cheddar cheese
• 1 chopped onion
• 2 cooked eggs, crushed with a fork
• 1 ½ teaspoon Worcestershire sauce
• ½ teaspoon dijon mustard
• brine from viennas
• salt and pepper to taste

Mix everything together.
Sift the flour, baking powder and sugar into a mixing bowl and add the cheese.
Beat the oil and milk together and mix into the flour mixture.
Press together to form a dough.
Roll the dough out on a lightly floured surface to approximately 400 x 300 mm in size.
Spoon the filling onto one half of the dough and shape into a roll.
Place the dough in an ovenproof dish.
Score the dough with a knife, to allow steam to escape.
Brush the dough with egg.
Bake in a preheated oven at 180 ºC for 45 minutes

Resep geplaas deur Gideon Louw
Foto:  Gideon Louw