-
1
Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl.
-
2
Leave in a warm place until frothy (about ten minutes).
-
3
Put the flour, salt, milk powder and oil in a large bowl or bench mixer.
-
4
Stir to combine and then add the yeast mixture and 1 cup of warm water.
-
5
Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic.
-
6
Put the dough in an oiled bowl and cover loosely with oiled plastic wrap.
-
7
Leave the dough in a warm place for an hour or until doubled in size.
-
8
Punch the dough down and knead for 1 minute.
-
9
Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs.
-
10
Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs.
-
11
Press the remaining 10 discs on top of the cheesey ones.
-
12
Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin.
-
13
You will have to squeeze them together to fit them all inches.
-
14
Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size.
-
15
Preheat the oven to 200u00b0C - 400u00b0F.
-
16
Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.
