Tomato-garlic basil bread

Ingredients for 1 servings:

• 460 g flour
• 21 g yeast, fresh
• 60 ml water, lukewarm
• 125 ml milk, lukewarm
• 20 g sugar
• 1 tsp salt
• 1 large egg(s)
• 35 ml olive oil
• 100 g dried tomatoes in olive oil
• ½ tsp garlic granules
• 80 g cheese, cracklings (a mixture of mozzarella, Romano, Provolone, Asiago, Parmesan)
• 8 g basil, fresh, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

sliced ​​bread with a great look

Put the flour in a bowl and make a well in the center. Mix the yeast and water in a small bowl and add it to the well. Stir it into the flour a little with your finger. Then add the milk, sugar, salt, egg, and olive oil and knead into a dough. It should be a non-sticky, smooth dough, which you then knead well for about 5 minutes. Return it to the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour. It should then have increased in volume considerably. In the meantime, drain the tomatoes well. I then place them on several layers of kitchen paper and pat them dry as best I can. Then cut them into small cubes and finely chop the basil. Line a baking sheet with baking paper. When the dough is ready, transfer it to a lightly floured work surface. Knead briefly and roll out into a rectangle measuring 57 x 22 cm. Allow the dough to relax slightly between each roll, continuing until it reaches the desired size. Now distribute the garlic granules, cheese, basil, and tomatoes evenly over the dough. Leave some space at the top and bottom of the long sides. Then roll it up from the long side. Press the edges together slightly with the dough. Press the ends together as well and then place it on the baking sheet with the seam facing down. Now use a knife to cut a long section from top to bottom, about 3 cm deep. Do not cut all the way to the ends, leaving about 2 cm there as well. Now place the roll of dough in an “S” shape, tucking the ends inwards. Cover the dough with a damp cloth and let it rise again in a warm place for about 45 minutes. It should have increased in volume considerably. In the meantime, preheat the oven to 180°C (350°F). Bake the bread for 30-35 minutes, or until golden brown. Remove from the oven and let cool completely on a wire rack.