Directions
- 1In a bowl, mix 225 ml of room temperature milk, 30 gm of sugar, and 1.5 tsp of instant dry yeast. Set aside.
- 2Sift 300 gm of bread flour into another bowl. Add 1 tsp of salt and mix well.
- 3Slowly pour the yeast mixture into the flour mixture and combine using a dough hook.
- 4Transfer the sticky dough to a lightly floured surface and knead for 3–4 minutes. Add 20 gm of softened butter and continue kneading for 15 minutes until the dough is smooth, elastic, and passes the windowpane test.
- 5Place the dough in a lightly oiled bowl, cover, and let it rise for one hour. If your kitchen is cold, use a switched-off oven or microwave with a cup of hot water to help the dough rise.
- 6Prepare the garlic butter mixture by combining 2 tbsp of garlic paste, 50 gm of softened butter, 1 tsp of chilli flakes, chopped parsley, and salt to taste.
- 7Punch down the risen dough to release air and roll it into a rectangle on a lightly floured surface.
- 8Spread the garlic butter evenly over the dough, leaving no empty spots. Generously sprinkle with 250 gm of cheese (cubed and shredded).
- 9Cut the dough into 10 strips, stack them and arrange in a loaf pan. Cover and let rise for another hour.
- 10Preheat your oven to 180°C (350°F). Before baking, brush the top with extra garlic butter.
- 11Bake for 30 minutes until golden brown.
Ingredients
- 225 ml milk
- 30 gm sugar
- 1.5 tsp instant dry yeast
- 300 gm bread flour
- 1 tsp salt
- 20 gm unsalted butter
- 2 tbsp garlic paste
- 1 chopped parsley
- 50 gm unsalted butter
- 1 tsp chilli flakes
- 1 salt
- 250 gm cheese
Equipment
ovenmixing bowlwhiskrolling pinbread moldpastry brushkitchen scalemicrowave
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