Crusty Cheese and Herb Pull-Apart Bread

Ingredients

• 7 g dried yeast (1 sachet)
• 1 teaspoon sugar
• 4 cups bread flour
• 1 1/2 teaspoons salt
• 1/4 cup powdered milk
• 2 tablespoons olive oil
• 2 tablespoons parsley, chopped
• 2 tablespoons chives, chopped
• 100 g cheddar cheese, grated
• milk, to glaze

Directions

1. 1

   Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.

2. 2

   Leave in a warm place until frothy (about ten minutes).

3. 3

   Put the flour, salt, milk powder and oil in a large bowl or bench mixer.

4. 4

   Stir to combine and then add the yeast mixture and 1 cup of warm water.

5. 5

   Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.

6. 6

   Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.

7. 7

   Leave the dough in a warm place for an hour or until doubled in size.

8. 8

   Punch the dough down and knead for 1 minute.

9. 9

   Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.

10. 10

    Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.

11. 11

    Press the remaining 10 discs on top of the cheesey ones.

12. 12

    Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.

13. 13

    You will have to squeeze them together to fit them all inches.

14. 14

    Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.

15. 15

    Preheat the oven to 200°C - 400°F.

16. 16

    Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.