Appliance
• Combi Steam Oven
• Induction cooktop
Equipment
- 1 Small bowl
- 1 Stand mixer with dough hook
- 1 Rolling Pin
Ingredients
Yeast
- 2 tsp dried yeast
Start dough
- 1 egg
- 60 g butter melted
- 25 g caster sugar
- 500 g bread flour
- ¾ cup warm milk
- 1 tsp salt
Prep dough
- 1 clove garlic
- 100 g mozzarella grated
- 50 g parmesan cheese grated
- 2 tbsp fresh chives
- 1 tbsp fresh parsley
- 50 g butter
Instructions
Yeast
- Add 2 tsp dried yeast and ¼ cup lukewarm water to a small bowl with 2 teaspoons of the sugar. Let the yeast develop for 5 minutes. Preheat the combi steam oven on the prove dough function or 40% steam.
Start dough
- In the bowl of a stand mixer, add 1 egg and whisk. Then add 60 g butter, the remaining sugar, 500 g bread flour, ¾ cup warm milk, 1 tsp salt and prepared yeast mixture, and knead with the dough hook. Adjust the dough with extra milk if needed and knead for 10 minutes. Remove the dough and knead with a little flour to make a smooth ball, and place in a greased bowl. Place the dough in the preheated combi steam oven and prove dough for 30 minutes.
Prep dough
- Meanwhile, peel and mince 1 clove garlic. Grate 100 g mozzarella and 50 g parmesan cheese. Finely chop 2 tbsp fresh chives and 1 tbsp fresh parsley. Melt 50 g butter and the garlic in a small pot on induction level 5 or medium heat, then cool. Remove the dough and place it on a lightly floured surface. With a rolling pin, roll the dough into a rectangular shape (20cm x 30cm). Combine the cheeses and herbs in a bowl. Spread the dough evenly with ¾ of the butter and garlic mixture and sprinkle with ¾ of the cheese mixture.
Finish dough
- Gently roll up the dough lengthwise. Place the dough on a piece of baking paper. With a sharp knife, cut 2cm thick slices, being careful not to cut all the way through the dough or paper. Start by twisting the first slice up to expose the cheese. Take the next slice and twist, and place it on the opposite side with the cheese side up. Repeat this process with the remaining slices. The dough should look like a leaf. Carefully place the dough and baking paper on the universal tray. Reselect prove dough function or 40% steam on the combi steam oven and prove the dough for another 30 minutes.
Bake
- Once the dough is finished proving, remove and preheat the oven on fan bake 190 °C with medium or 50% steam. Sprinkle dough with the remaining melted butter and garlic mixture and cheese. Bake bread for 17-20 minutes or until golden brown. Cool bread on a wire rack.
Nutrition
Calories: 283kcal | Carbohydrates: 34g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 393mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Calcium: 139mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our