Cheese and Herb Twist Loaf

Ingredients:

• 420 g (750 ml) Snowflake Brown Bread Flour
• 7 ml salt
• 10 g instant dry yeast
• 50 ml oil
• 350 ml lukewarm water
• 200 g (500 ml) Cheddar cheese, grated
• 15 ml mixed dried herbs
• 10 ml garlic cloves, crushed or 5 ml garlic powder (optional)

Method

1. Grease a baking tray and set aside.

2. In a large mixing bowl, sift together the flour, salt, and yeast.

3. Add in the oil, and gradually add in the lukewarm water, until the dough comes together. The dough should be soft, not sticky.

4. Once the dough has come together, turn onto a lightly floured surface, and knead for 10 minutes, the dough should be smooth and elastic and bounce back when pressed. Place the smooth dough ball in a lightly oiled bowl, covered with greased plastic wrap.

5. Set aside in a warm area, for 20 minutes. Knock down the dough and roll out into a rectangle of 30 cm x 35 cm. Sprinkle with cheese and herbs. Roll up like a Swiss roll from the short side. Holding each end, gently twist the dough in opposite directions to cause the dough to twist. Place onto a greased tray; using a bread knife, slice diagonally across the top, 6 cuts; don’t cut through. Cover with oiled plastic wrap for 30-40 minutes.

6. Meanwhile, preheat the oven to 200ºC.

7. Bake for 35-40 minutes, or until when the loaf is knocked underneath, it sounds hollow.

8. Allow to cool slightly before slicing and serving.

Variations, Hints and Tips:

• Use 50 ml fresh herbs alternatively to dried herbs.
• Add in 75 g of crumbled Feta to the grated Cheddar.
• Add in one finely chopped red chilli or 5 ml dried chilli flakes to the cheese layer.
• Alternatively use 250 g grated Mozzarella cheese.

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