7g Sachet dried yeast
1 ts sugar
4 C plain flour
1 1/2 ts salt
2 tbs chopping fresh parsley
2 tbs chopped fresh chives
1 tbs chopped fresh thyme
60 g Cheddar, grated
milk, to glaze ( I didn't glaze)
Mix yeast, sugar and 1/2 C warm water in a small bowl and stir well. Leave for 10 minutes. Bubbles should applear on the surface.
Sift flour and slat in a bowl and make a well in the centre and add yeast mixture and 1 C warm water. Mix to a soft dough. Turn out on floured surface and knead for 10 minutes or till smooth. Place in oiled bowl, cover and leave for 1 hour.
Punch down dough and knead for 1 minute. Divide dough in half and shape each half into 10 flat discs, 2 1/2 inches in diameter. Mix fresh herbs with cheese and put 2 ts mixture on each disc. Press another disc on top and repeat with remaing discs and mixture.
Grease a loaf tin andstand filled discs upright in the prepared tin, squashing them together. Cover and let rise 30 minutes. Preheat oven 415 degrees F. Bake 30 minutes.