Author: Anne Boleyn Serve:4-6 Time: 1h 30′ + 40′
Ingredients
Dough
- 3 cups or 408g bread (strong) flour
- 1 tbsp or 9.3 g of instant yeast (12.7 g of active dry yeast, or 25 g of fresh yeast)
- 1 large egg
- 1 tbsp or 15 g salt
- 1/2 cup or 113 grams of warm milk
- 1/3 cup or 74 g of warm water
- 3 tbsp or 35 g olive oil
- 1 tbsp or 12 g sugar
Filling
- 1 cup or 83 g of cheese (of choice)
- 2 tbsp or 35 g olive oil
- 5 cloves of minced garlic
- basil to taste
Directions
Combine yeast & sugar with warm milk and water. Wait until it bubbles & foams.
In a separate mixing bowl, combine flour & salt. Add 1 large egg & 3 tablespoons of olive oil.
Slowly add yeast mixture & mix until a dough call is formed. Kned for 9 minutes, covering dough ball with cling film (plastic wrap) & let rise in warm, humid place for 60-90 minutes.
When dough had doubled in size, punch down & roll into a rectangle. SPread olive oil evenly over the dough, tapping with cheese, basil & minced garlic.
Roll the dough lenghwise, creating a log.
Pinch ends and create an “S” or figure ( design.
Tuck the ends of the dough underneath.
With a knife or bread lame, gently slice a line from top to bottom of the bread design.
Let rise for anothe 45-60 minutes.
Bake at 250 degrees Fahrenheit or 180°Celcius for 34 minutes, before removing bread & covering with foil to bake for 25 more minutes. Let bread stand for 30 minutes before slicing.
Enjoy!
Sussex Squad Cooking Club 