Garlic & Cheese Bread Twist

Garlic & Cheese Bread Twist

1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt
170 mL boiling water
1/2 cup milk
1 tablespoon active yeast
2 1/2 cups strong flour
1 egg
2 tablespoons butter
1 clove garlic, crushed
30 grams grated parmesan
1 teaspoon dried mixed herb
Salt
1 egg

Place the butter, salt and sugar in it, then pour the boiling water over top. Stir until the butter is melted, then add the milk. Check that the water is now lukewarm, then add the yeast and leave it for 5 minutes, until it is frothy.

Add two cups of flour and stir it in well. Sprinkle some flour onto a clean bench surface, turn the dough out onto the bench, and then begin to knead. Add a sprinkle of flour every time it begins to get sticky. Knead the dough for 8 to 10 minutes. Then sprinkle some more flour over the outside, place the dough back into the bowl and cover. Let the dough rise for about an hour or so, until it is doubled in size.

Clear a large section of bench and liberally sprinkle with flour. Take your dough and roll it out quite thin, to about 5 mm. Melt the butter and crush the garlic into it, then spread it on the dough. Sprinkle over your herbs and parmesan. Then roll it up tightly.

Take a sharp knife and slice the roll in half lengthwise, leaving about an inch at the end of the roll whole. Then, take the two halves and twist them together, carefully so that it doesn't all come to pieces.

Prepare a tray with baking paper and sprinkle it with flour. Gently lift your twisted dough and place it on the tray in a circle, twisting the ends together.

Break the egg into a bowl and whisk it until it's frothy, then brush it over the bread dough. Allow it to rise again for about half an hour.

Heat the oven to 200 degrees celsius. Bake the bread for about 30 minutes, until it is all golden and crispy. Turn the oven down to 180 and let it bake another 20 minutes. Turn the oven off and leave the bread in for a while, to make sure that the very inside is cooked through.