Cheese & Herb Swirl Bread (Lactose free)
There is nothing better than enjoying a hot slice of this delicious bread. The great thing about this recipe if you can add in as many or as little herbs as you want. I love garlic so I added in a extra teaspoon to my own version. If you don't have enough fresh herbs then dried ones will work fine . Use half as much when substituting fresh for dried herbs. The recipe you see is entirely lactose free, providing you use the right products of course.  
  • Difficulty: Medium
  • Category:
Servings: 6 yield(s)
Prep Time: 180 mins
Cook Time: 30 mins
Total Time: 210 mins
Ingredients
  • 1 & 1/4 cup Warm water
  • 2 tsp Dried instant yeast
  • 1 tsp Sugar
  • 3 cup Bread flour
  • 2 tsp Salt
  • 1 cup Fresh basil leaves
  • 1/3 cup Fresh oregano leaves
  • 1/3 cup Fresh chives
  • 2 tbsp Thyme
  • 2 Garlic cloves
  • 1/3 cup Olive oil
  • 100 g Cheese (lactose free) (Brand Used - Liddells)
  • 1 tsp Dried oregano leaves
Instructions
  1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins.
  2. The mixture should become foamy.
  3. Place the flour, teaspoon of dried oregano and salt in a large bowl.
  4. Make a well in the center. Pour in the yeast mixture and stir until mixture just comes together.
  5. Turn onto a lightly floured surface and knead for 15 mins or until dough is smooth and elastic. Place in a large bowl and cover with plastic wrap.
  6. Set aside in a warm place for 1 hour or until dough doubles in size.
  7. Preheat oven to 220°C and lightly oil your loaf pan.
  8. Place the basil, oregano, chives, thyme, garlic and 1/4 cup (60ml) oil in a food processor.
  9. Process until a smooth paste forms. Season to taste.
  10. After the hours has passed and the dough has doubled in size tip it out onto a lightly floured surface. Use a rolling pin to roll the dough out into a rectangle. Or as close to a rectangle as you can make. Make sure the short side will be able to fit into the loaf pan.
  11. Spread the herb paste evenly over the dough leaving a cm gap around the edge.
  12. Sprinkle the cheese over the top of the herb paste.
  13. Starting from one short end, roll up the dough to enclose the filling. Place in the prepared pan. Cover loosely with plastic wrap. Place in a warm, draught-free place for 30 mins to rise.
  14. Brush dough with remaining oil and sprinkle with extra salt. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and loaf sounds hollow when tapped on base. Slice and serve warm.