Soft pillowy bread stuffed with cheese and brushed with garlic butter...mmmmmmmm
450g to 550g (15.9 oz to 19.4 oz) plain/all purpose flour
2 tablespoons sugar
2 ¼ teaspoons fast action dried yeast
1 teaspoon salt
175ml/6 fl oz milk
60ml/2 fl oz water
60g/2.1 oz butter, softened
225g/8 oz cheese, I use cheddar but you could use mozzarella or experiment!
120g/4.2 oz butter, melted
2 tablespoons grated Parmesan cheese
1 ½ teaspoons garlic powder
1 ½ teaspoons dried mixed herbs
Put 300g of flour, the sugar, yeast and salt into a bowl. Mix to combine.
In a separate bowl put the milk, water and butter together and microwave for a few seconds until warm, but not hot (the butter won’t melt completely). If you prefer you can do this in a saucepan over a low heat.
Pour the wet ingredients into the dry and add the egg.
Mix together. Now add 150g of flour, mixing together to form a soft dough. You may need to add a little more flour.
Tip the dough onto a floured surface and knead until smooth and elastic. This will take about 5-10 minutes. I do this in the mixer with the dough hook, it only takes 5 minutes.
Grease a bundt tin.
Cut the cheese into 32 cubes.
Now divide the dough into 32 pieces, using your fingers to flatten each piece, wrap each dough piece around a cube of cheese so that it completely encases it.
Mix together the melted butter, Parmesan, garlic powder and mixed herbs.
Dip each dough ball into the melted butter mixture.
Place each dough ball into the bundt tin, filling it up as evenly as possible.
If you have left over melted butter mixture, pour it over the dough balls in the tin.
Cover with a towel and leave in a warm place until doubled in size. This will take between 45 minutes to 1 ½ hours.
Preheat your oven to 375F/190C/Gas 5.
Bake the dough for 25-30 minutes, until golden brown.
Cool in the pan for five minutes, then turn out.