Sundried Tomato Herbed Cheese Bread
Ingredients
- 3 cups all purpose flour, plus more as needed
- 2 tsp granulated sugar
- 1 (2 ¼ tsp) packet Fleischmann’s Quick-Rise Plus
- 2 tsp kosher salt
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 egg
- ¼ cup sundried tomato pesto
- 2 cloves garlic (grated)
- 1 cup old cheddar cheese (grated)
- 1 tbsp fresh herbs (parsley, chives, rosemary)
Dough:
Filling:
PRODUCTS
Instructions
- In the bowl of a stand mixer fitted with the dough hook, mix flour, sugar, yeast and salt.
- Place milk and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (50-55°C, butter won’t melt completely). Add to the flour mixture along with the egg.
- Mix on low until just combined. Scrape down the sides and increase speed to medium/high and continue to mix until the dough pulls away from the sides and forms a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Line and grease a 9”x4” loaf pan and set aside.
- Turn out dough onto a lightly floured surface and roll out to a 9”x14” rectangle.
- Spread sundried tomato pesto evenly over the surface, leaving a ½” gap along the top. Sprinkle herbs, followed by grated cheese.
- Starting at the bottom, tightly roll up the dough towards the top and pinch the seam closed.
- Rotate the roll 90°. Take a sharp knife and slice up the centre (lengthways), leaving 1” intact at the top to keep the 2 strips connected.
- Slightly turn out the cut strips so they are facing upwards. Twist the pieces over each other 3 times. Pinch the seam closed and carefully transfer to the prepared loaf pan. If the braided loaf is too long you can tuck the ends underneath to fit into the pan.
- Cover and let rise in a warm, draft free place until doubled in size, about 1 hour.
- Bake in a preheated 350°F oven for 30 minutes or until golden brown. Check after 15 minutes and tent with foil if the top is getting too dark.
- Cool on a wire rack for at least 30 minutes before slicing.
Dough:
Fill & Shape:
[um_bookmarks_button]
