South Western Times
BYO is now ‘bake your own’
Combine flour, yeast and salt in a large bowl. Add warm water and 2 teaspoons oil. Stir until dough comes together. Turn on to a lightly floured surface. Knead for 2-3 minutes or until smooth. Coat a large bowl with remaining oil. Place dough in bowl. Cover with clean tea towel. Stand in a warm place, for 1 hour or until doubled in volume. Combine butter, garlic and parsley. Season.
Once risen, punch dough down with fist. On a lightly floured surface, roll out dough to a large rectangle, about 40cm x 35cm. Spread all but 2 tbsp butter mixture over dough. Sprinkle with cheese. Preheat oven to 220C or 200C fan-forced. Line a large baking tray with baking paper. Roll the dough inwards from one of the long sides. Pinch edges to seal and arrange log in a circle on tray. Cut all around at 2.5cm intervals without cutting all the way through. Spread top with remaining butter mix. Cover
bread with a large bowl. Stand for 45 minutes until doubled in size. Bake for 25-30 minutes or
until golden and cooked through. Stand on a wire rack to cool.