Ingredients

For the bread

330 g  (2⅔ cups) All purpose flour

2 tbsp White sugar

1½ tsp Salt (you might want to add less salt, depending how salty the cheese is that you decide to use)

50 g (½ stick) Melted butter

90 g (¼ cup + 2 tbsp) Warm milk

90 g (¼ cup + 2 tbsp) Warm water

1 Egg

7 g Dried yeast (25 g fresh yeast)

1 tbsp Rosemary or any other herbs you prefer

For the Filling 

4 tbsp Softened butter

2 tbsp Grated parmesan

⅔ cup Grated cheese of your choice (you can add more if you want)

1 Clove of garlic

Method

Mix together yeast and warm milk. Add the egg and melted butter.

In another bowl combine dry ingredients and sugar.

Mix the dry ingredients with the wet ingredients.

Knead the dough on a work surface for 10 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Meanwhile prepare the filling. Mix together softened butter and garlic.

Roll out the dough and spread the butter on the rolled-out dough. Add parmesan and shredded cheese.

Divide into 4 large strips, placing the strips on the top of each other.

Cut again into 4 squares and transfer them into the prepared baking tin lined with parchment paper.

Cover and let rise again for 30 minutes, and gently separate each layer.

Brush bread with egg wash and bake in a preheated oven to 180°C (350°F) for 25 - 30 minutes.

Categories: Bread, Homemade Bread