For the Dough:
- 1/2 cup warm milk
- 1 tsp sugar
- 2 tsp active dry yeast
- 2 3/4 to 3 cups all-purpose flour
- 1 tsp salt
- 25gm butter, soft at room temperature
- 3/4 to 1 tsp garlic paste
- 3/4 cup milk (+ a couple of tbsp to brush over the bread)
For the Filling:
- 15 gm melted butter
- 2 tsp dried Provencal or mixed herbs*
- 1 tsp crushed cumin seeds
- Crushed pepper/ red chilli flakes to taste
- 1/2 cup grated cheddar cheese
- (or any kind of herbs you like)
- Dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up. (If you use instant yeast, the waiting time is not necessary as it wont bubble up)
- Put the flour, salt, softened butter, and garlic paste in a large bowl
- Mix well with your hand or do it in a food processor.
- Then add the yeast mixture and the remaining milk.
- Start kneading. Keep mixing until it all comes together. You could do this in an electric mixer or food processor too. Knead for 10-15 minutes until you get a smooth, elastic dough. If the dough is too sticky, you can add a couple spoons of flour.
- Place it in a well-oiled bowl, turning the dough to coat it completely with oil
- Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.
- Dust your work surface lightly with flour. Deflate the dough & place it in the work counter Shape it into a rough square with the help of your hands
- Roll the dough out into a larger square. (roll it our as thinly as possible, maintaining the shape)
- Brush the surface of the square with the melted butter. Evenly sprinkle the herbs, pepper/ chilli flakes and the cumin seeds and then the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.
- Using a pizza cutter or a sharp knife, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect.
- Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips. You can put the 2 strips cut from the sides in the middle of the stack so it looks neater.
- Cut straight down through the stack dividing it into equal pieces (6-8 square stacks). First cut the strip in half. Then cut each part in half & quarter & so on. If the is any excess dough, cut it off.
- Grease and lightly flour a 9” by 4” (or 5”) loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin
- If you have excess dough, roll it out long; sprinkle with herbs & cheese.
- Roll it into a log & cut into swirly rolls.
- Once the pieces are stacked, cover the loaf tin with a damp cloth. Let it rise for an hour or so.
- Preheat the oven at 180 C (if you’re baking in OTG) or 160 C (if its a convection oven). Bake for 30 -40 minutes until it is done and the top is golden brown.
- Serve warm. You can easily pull apart every piece and enjoy.
- Category: Bread