The first time I made it last weekend is for going along with my shrimp in sherry butter sauce. And it turned out to be a big hit for my daughter ! She asked if I could make it again when she didn't even finish the first piece on her plate yet and completely ignored everything else served on that meal.. Two days later, I made it for her school lunch and no doubt that she finished all packed in her lunch box. Then the next day, the first thing she said is to ask if she could have the bread for her breakfast..and before I could answer, she then quickly added that she really really loves my bread..:) That's why I ended up making it three time in a week !!
The dough is very plain and super easy to work with ( you could knead the dough by hand but I didn't due to my laziness!) an use hand to knand it requires only few ingredients to make. The cheesy topping is a mixture of butter, cheese and thyme..And that's all you need for making this fabulous bread !
Ingredients: ( make one 9 inches rounded piece of bread )
For the dough :
200 g white strong bread flour
2 tbsp milk powder
2 tbsp + 1/2 tsp caster sugar
1/4 tsp salt
1.5 tsp active dry yeast
1/2 cup luke warm water
2 tbsp canola oil
For the topping :
18 g butter, softened
2 garlic cloves, crushed
a few sprigs of fresh thyme
1. Mix 1/2 cup of water, 1/2 tsp sugar and yeast in a small bowl, leave until bubbles appear on surface for 10 minutes. Stir together the flour, 2 tbsp sugar, mlik powder and salt in a mixing bowl, add the yeast mixture and the oil and mix to form a ball , then knead with a dough hook for about 15 minutes until the dough is smooth and elastic. Place it into a lightly greased bowl, cover the dough with cling film / tea towel and let it rise for 1 1/2 - 2 hours, or until double.
2. In the meanwhile, make the topping by mixing all ingredients together and set aside. Punch the dough down and push out the air bubbles. Roll the dough out into 9 inches round and fit it into 9 inches rounded baking tin ( lighty greased and line the base with pacherment paper ). Spread the topping over and cover the dough, then let it rise again for another 30-45 minutes. Preheat the oven to 350ºF.
3. Bake for 18-20 minutes, until the top is golden. Leave the bread in the tin for 5 minutes before turning out onto a wire rack..Slice and serve while it's warm !
Ps. This bread has been sent to yeastspotting hosted by Susan of Wild Yeast..