Recipe by Fairy Nuff
This makes such a yummy loaf - adapted from a recipe in a magazine. Prep time does not include rising time.
Top Review by Outta Here
Excellent bread and really easy. I will up the amount of cheese next time, because we really like it cheesy. This recipe will adapt well to many variations of herbs and cheeses.
- 7 g dried yeast (1 sachet)
- 1 teaspoon sugar
- 4 cups bread flour
- 1 1⁄2 teaspoons salt
- 1⁄4 cup powdered milk
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- 100 g cheddar cheese, grated
- milk, to glaze
Directions See How It's Made
- Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
- Leave in a warm place until frothy (about ten minutes).
- Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
- Stir to combine and then add the yeast mixture and 1 cup of warm water.
- Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
- Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
- Leave the dough in a warm place for an hour or until doubled in size.
- Punch the dough down and knead for 1 minute.
- Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
- Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
- Press the remaining 10 discs on top of the cheesey ones.
- Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
- You will have to squeeze them together to fit them all inches.
- Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
- Preheat the oven to 200°C - 400°F.
- Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.