Crusty Cheese And Herb Pull-apart Bread

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 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.