Crusty Cheese and Herb Pull-Apart Bread

By Hester

Ingredients

• 7 gdried yeast (1 sachet)
• 1 teaspoonsugar
• 4 cupsbread flour
• 1 1/2 teaspoonssalt
• 1/4 cuppowdered milk
• 2 tablespoonsolive oil
• 2 tablespoonsparsley, chopped
• 2 tablespoonschives, chopped
• 100 gcheddar cheese, grated
• milk, to glaze

Details

Servings 1
Adapted from australian.food.com

Preparation

Step 1

1 Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.

2 Leave in a warm place until frothy (about ten minutes).

3 Put the flour, salt, milk powder and oil in a large bowl or bench mixer.

4 Stir to combine and then add the yeast mixture and 1 cup of warm water.

5 Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.

6 Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.

7 Leave the dough in a warm place for an hour or until doubled in size.

8 Punch the dough down and knead for 1 minute.

9 Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.


10 Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.

11 Press the remaining 10 discs on top of the cheesey ones.

12 Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.

13 You will have to squeeze them together to fit them all inches.


14 Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.

15 Preheat the oven to 200°C - 400°F.

16 Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.