Herb & Feta Bread

Ingredients:

375ml (1 1/2 cups) warm water
2 teaspoons (7g/1 sachet) dried yeast
2 teaspoons caster sugar
525g (3 1/2 cups) plain flour
1 teaspoon sea salt flakes
Olive oil, to grease
2 tablespoons finely
chopped fresh continental parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh basil
80g feta, crumbled
1 tablespoon olive oil
2 garlic cloves, crushed
1 tablespoon milk

Directions:
Step 1
Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.

Step 2
Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.

Step 3
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

Step 4
Preheat oven to 210°C. Brush an 11 x 21cm (base measurement) loaf pan with oil to grease. Combine the parsley, thyme, basil and feta in a bowl. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.

Step 5
Divide into 3 equal portions. Roll into long skinny lengths. place on oven tray, cover and set aside in a warm, draught-free place for 30 minutes or until doubled in size. When ready brush oil and feta mixture over the dough, then carefully plait pieces together.

Step 6
Brush pull-apart with milk. Bake for 25-30 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.

This recipe wasn’t one of our own.
Sourced from http://www.taste.com.au/recipes/1791/garlic+herb+and+feta+pull+apart