Basil, Mozzarella and Garlic Loaf

Ooooh baby this is a good one.

You’ve got an easy peasy bread recipe, with unlimited filling options, AND it looks super pretty.

I went with nice Italian style flavourings, but this could be delicious with some onion, garlic and sage instead, or ramp up the cheese, and add some sundried tomatoes. Oh, OH or smear with pesto and cover in mozzarella and parmesan.

I will be whipping up variations on this for a long time. I love finding that perfect base recipe to riff off.

Winner!

Ingredients

• 360g bread flour
• 7g instant yeast (one sachet)
• 1 tsp salt
• 1/3 cup lukewarm water
• ½ tsp sugar
• 1 egg
• ½ cup lukewarm milk
• 3 tbsp olive oil
• Handful shredded mozzarella
• A few garlic cloves, minced
• Half a bunch of basil, shredded
• A pinch of dried chilli flakes

Method

In a bowl, place the flour, put half the yeast in one side of the bowl and all of the salt in the other.

To the water, add the rest of the yeast and the sugar and let sit for a few minutes.

Mix the flour, yeast and salt and make a well in the middle.

To the well, add the milk, egg, olive oil and the yeasty water and mix well. 

I bring it together roughly with a spoon and then get it silky smooth by hand

Kneed the dough for a few minutes by hand until you have a stretchy smooth dough.

Place in an oiled bowl and cover in cling film, allow to rise in a warm place until doubled in size (about 60 minutes).

When risen, tip out onto some lightly floured greaseproof paper.

This is it doubled

Punch down and stretch out to a long triangle, about 60cm by 25cm.

Scatter over the filling ingredients – the cheese, garlic, basil and then a light touch with the chilli flakes unless you like it really hot.

Roll at the long end to form a long sausage and pinch down the ends. Slice a deep cut down the centre.

Form the sausage into an "S" and then tuck the edges in underneath, so you have more of a figure 8 shape.

It's actually so beautiful

Place in a baking tray, cover in a clean tea towel and allow to rise again for about 45 minutes.

Near the end of the rising time, preheat the oven to 180 degrees C.

Bake the loaf for 35-40 minutes, covering with some tinfoil after around 25 minutes to ensure the top doesn’t burn.

Let cool for a bit before slicing. This is perfect served warm with a little butter, or dipping into some saucy pasta dish.