CHEESE AND HERBS PULL APART BREAD

                 After a huge success in baking garlic rolls, I wanted to try out another variety bread! Got the recipe for the dough from edible garden and added my own filling! Tasted so good and was extremely soft.                 A lovely snack when your hungry or can be served for breakfast as well! Just pop it into the microwave as and when you need it 🙂

2 cups of all purpose flour
1 cup wheat flour
1 tsp of sugar
2 tsp of yeast (instant or active dry )
1/2 cup of warm milk
1 tsp of salt
25 gm of butter, at room temperature
1 tsp of garlic paste or finely minced garlic
3/4 cup of milk, at room temperature

20 gm of melted butter
2-3 tbsp pesto
1 tsp of red chilli flakes
1/2 cup of grated cheese (I used cheddar)
2 tbsp thai chilli sauce
dried oregano to season
2 chicken sausages, cut thinly (optional)

• Mix the warm milk, sugar, and yeast. Set aside for about 5 mins until frothy.

• Meanwhile mix
  the flour, salt, garlic, and butter. Add the frothed yeast
  mixture to this and start kneading.
• Add the 3/4 cup milk and knead further until a soft slightly sticky dough takes shape. Knead for about 3 mins. Add more milk if you need.

• Shape into a ball as much as possible and turn into a well-oiled (with
  olive oil) bowl. Turn to coat the dough and wrap with cling-film. Set
  aside for about an hour or until it doubles in size

• Once risen, punch down the dough and roll on a floured surface into a
  large, roughly 12″x12″ square. Brush with melted butter.

• Spread the pesto and chilli sauce. Sprinkle the chilli flakes and oregano.  Lay the sausage pieces. Sprinkle the cheese.

• Cut into 6 strips and stack on top of each other, filling side on top. Press on top so that the cheese and the other fillings stick together and do not fall out.

• Cut into further 6-7 stacks and arrange cut side down in a well-greased loaf pan or pyrex

• Cover and keep in a warm place for about an hour for the 2nd rise.

• Pre-heat oven to 350F/180C and bake for 25-30 mins until golden brown.

• As soon as out of the oven, brush the hot bread with milk generously and let it cool down before serving.