2 1/2 cups - 3 cups of all - purpose flour
1 cup grated parmesan cheese.
1/2 teaspoon sea salt
2 1/2 teaspoons dried yeast or one sachet
2/3 cup warm full cream milk
2 large eggs + 1 for glaze
1 tablespoon honey
2 tablespoon softened butter
120gm salted butter, softened.
2 cloves of garlic
Fresh thyme leaves
In the large bowl of a stand mixer, combine the flour, yeast, parmesan, and salt.
Using a dough hook, add the warm milk, honey, eggs and 2 tablespoons of softened butter.
Mix well until completely incorporated. If the dough is to sticky add more flour. The dough should be glossy.
Cover the bowl with a clean damp tea towel. Place dough in a warm place to prove (double in size).
While dough is proving, warm 2 tablespoons of soft butter in a hot pan, add smashed garlic cloves and cook until nut brown in colour. Remove from heat and carefully add thyme leaves.
Set aside to cool then stir this mixture into the remaining softened butter.
Preheat oven to 220°C.Prepare baking tray.
Turn dough out onto a lightly floured surface and knead into a smooth ball.
Roll or press dough in to a large rectangle and spread generously with the herb and garlic butter.
Sprinkle with extra cheese if desired.
Roll dough into a scroll log and cut on cross section to desired thickness.
Arrange on prepared baking tray and allow to prove once again in a warn place for 10-15 minutes.
Brush with extra egg toglaze. Bake in preheated oven for approx. 10 minutes or until golden, then turn oven down to 160°C and continue cooking for another 15 - 20 minutes.
NOTE: Light Cooking ST motor. External motors remove cooking odour from your home.