Star Bread with Cheese and Herbs

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 1 tbsp Oregano, dried
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 1/4 cups All-purpose flour
  • 1 1/4 tsp Sea salt
  • 1 tsp Smoke sea salt, Summer
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Asiago cheese with rosemary and olive oil

• Dairy

  • 8 tbsp Butter, unsalted
  • 15/16 cup Milk

Found on twoofakindcooks.com

Description

Ingredients

• ¾ cup + 3 tablespoons milk
• 2¼ teaspoons active dry yeast
• ¼ teaspoon sugar
• 4 tablespoons unsalted butter, softened
• 2¼ cups all-purpose flour
• 1 teaspoon sea salt
• 4 tablespoons unsalted butter, softened
• ¼ cup chopped fresh parsley
• 1 tablespoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt
• 1 egg, beaten
• ½ cup grated Asiago cheese with rosemary and olive oil
• 1 teaspoon Summer Smoke Sea Salt (see notes) or sea salt

Directions

• In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
• Add the rest of the dough ingredients (butter through salt) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour.
• While the dough rises, combine the butter, parsley, oregano, garlic powder and salt in a small bowl. Set aside.
• Line a baking sheet with parchment paper.
• After the dough has risen, punch it down and divide into 4 equal pieces.
• Using a rolling pin, roll one piece into a circle, about 10 inches in diameter, and transfer to the prepared baking sheet. Brush the entire surface with the beaten egg, leaving a 1 border around the edges. Spread one-third of the filling in an even layer over the top of the dough and sprinkle on one-third of the cheese. Repeat with remaining portions of dough, leaving the last circle bare.
• Place a 2 round cutter in the center of the stack of dough. Use a sharp knife to cut dough into 16 wedges, leaving the area inside the round cutter intact.
• Using your hands, gently twist two adjacent wedges away from each other a few times and pinch ends to seal. Repeat with remaining wedges of dough.
• Preheat oven to 400 degrees.
• Let dough rise for 15 minutes and then brush top of loaf with the remaining beaten egg and sprinkle with salt.
• Bake for 15-18 minutes until golden. Transfer to a wire rack to cool.