Goat cheese sundried tomato bread
An easy braided bread recipe that uses no machine or kneading, with a scrumptious goat cheese & sun dried tomato filling.
Equipment
- Mixing bowl
- Baking tray
- Cling wrap
- Sharp knife
- Kitchen scales
Ingredients
Dry Ingredients
- 350 grams plain flour
- 20 grams white sugar
- 1/2 tsp salt
- 7 grams instant yeast
Wet ingredients
- 240 ml warm milk
- 1 large egg
- 45 grams room temperature butter
Fillings
- 150 grams sun dried tomatoes, sliced
- 100 grams goat cheese
- dried herbs to taste
- salt and pepper to taste
Instructions
- Add flour to a mixing bowl, add the sugar and salt to one side of bowl and yeast to the other. Stir the yeast and salt piles through the flour separately before stirring the whole bowl, to evenly distribute the dry mix
- Stir wet ingredients into flour until combined and smooth. Smooth the dough's surface, cover bowl with cling wrap and proof for 1 hour or until dough has doubled in size
- Place dough on a lightly floured surface and roll the dough into a large rectangle, approx 1 inch in thickness
- Refer to video or photos on how to shape dough. Using knife, cut the sides of the dough into angled strips, leaving the ends uncut
- Place a line of filling down the middle of the doughs surface; goat cheese, sun-dried tomatoes, dried herbs, salt and pepper. Making sure to leave border
- Fold over both ends of dough and then starting from one end, lay the strips over the middle, one side at a time
- Cover with a tea towel and proof for a further 30 minutes. Bake at 190c/375f for 20-25 minutes