Cheese, herb and sun blush tomato tear and share bread
800g strong white bread flour
25g light soft brown sugar
175ml warm water (blood heat)
175ml whole milk (blood heat)
21g instant yeast.
60ml olive oil plus a little extra for work surface and oiling proving bowl.
250g cheddar cheese ( retain 50g for sprinkling on the bread before baking )
2 tablespoons each of finely chopped thyme, parsley and basil , chives can be used instead of basil.
75g unsalted melted butter for brushing on dough before rolling .
Method In a bowl combine the flour, salt, and sugar. In a large bowl or jug place the warm water, milk and whisk in the yeast until dissolved , leave for two minutes. Make a well in the flour mixture, add the liquid to the dry ingredients and then add the olive oil. Mix well with a wooden spoon for 2 minutes and add a little warm water to make a soft but not sticky dough if needed, leave to rest for 5 minutes.
Transfer the dough to a work surface and knead for 5 minutes until the dough forms a smooth , soft but not sticky ball. Place a little oil in a clean bowl and roll the dough around the bowl until it is coated Cover with a clean tea towel and leave in a warm place to prove for an hour or until almost double in size. Whilst the dough is proving grate the cheese. Finley chop the sun blush tomatoes. Finely chop the herbs of your choice. Grease a 20cm springform baking pan with melted butter.
Turn the dough out onto a lightly floured work surface and knock back gently ( this means to knock out any large air pockets , you can hear the dough " squeak " as you do this). Form the dough into a roughly rectangular shape and roll out into a rectangle 30cm x 40cm. Brush the dough lightly with melted butter , scatter the herbs over the dough followed by the tomatoes and lastly the cheese. Lightly press down the filling mixture with your hand and then begin to roll up the dough evenly towards you , dampen the edge of the dough nearest to you with a little more butter and then nip the edge of the dough to seal. With your hands smooth the roll to make sure it is even.
Cut the ends off of the roll and set aside, mark the roll into 3cm pieces and either using a sharp knife or dental floss cut the pieces and place the rolls in the baking pan cut side up, place the end pieces in a smaller tin and bake for " testers" Place in a warm place covered with a clean tea towel for about an hour or until almost double in size. Pre heat the oven to 190C ( fan assisted ) 200C gas 6
When the dough is almost doubled in size brush with melted butter and sprinkle with the remaining cheese. Place in the oven and bake for 25 minutes and check, if browning too quickly cover with foil and bake for a further 10 minutes. The bread is baked when the internal temperature is 185F using a baking probe . If you haven't got one the bread should be fully baked after 35 minutes, remove from the oven and leave to rest for two minutes.
Run a sharp knife to loosen around the edges, turn out onto a cooling rack and leave to cool for an hour or at least half an hour ( if you can't wait) Serve with a picnic or just enjoy.
This bread can be kept fresh for two days or it can be foil wrapped and frozen for up to one month.