Just before popping them into the oven.
What are those little dots? That is a heaping helping of teff, an Ethiopian grain. The word itself means “lost”, I’ve read. And I can see how that is. If one of the grains falls on the floor, it is, indeed, lost! I’ve gotten in the habit of adding these little guys to all of my yeast breads. DH says he can taste them, but I’m not sure I can.
I was inspired to add shredded sharp Cheddar to my bread dough this time because of the great success of the cheese rolls from Tasty Eats
a couple of weeks ago. I used a duck egg (they’re really big), butter and about a quarter cup of freshly shredded (please don’t use shredded cheese from a package; it is loaded with cellulose and has lots of surfaces to collect mold spores) Cheddar cheese. The amount doesn’t really come across as CHEESE – it just gives the bread a bit of a feeling of richness.
It makes super great toast, but watch carefully, as the extra cheese can fool you. It gets so deliciously crispy on the outside, while remaining soft on the inside. Certainly my idea of the perfect piece of toast. Have plenty of soft butter available! The cheese does NOT interfere with the addition of honey or marmalade. You won’t even register cheese . . . just “oh, my! That is delicious toast”.
These are very light, so for you and your closest eight friends, there can be dinner rolls!