Name: Spiral cheese loaf
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: bread; 360.00 g flour cake; 5.00 ml salt; 7.00 ml Superbake Instant Yeast; 180.00 ml milk; 60.00 ml butter; 15.00 ml sugar; 1.00 eggs slightly beaten; 60.00 ml fresh parsley chopped; 60.00 ml fresh chives chopped; water lukewarm; 1.00 eggs beaten; 100.00 g cheddar cheese grated; 4.00 bacon rashers, finely chopped, fried; 60.00 ml fresh chives or spring onions, chopped; 30.00 ml fresh parsley chopped; butter melted

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Ingredients (17)

	bread
360.00 g	flour — cake
5.00 ml	salt
7.00 ml	Superbake Instant Yeast
180.00 ml	milk
60.00 ml	butter
15.00 ml	sugar
1.00	eggs — slightly beaten
60.00 ml	fresh parsley — chopped
60.00 ml	fresh chives — chopped
	water — lukewarm

FILLING

1.00	eggs — beaten
100.00 g	cheddar cheese — grated
4.00	bacon — rashers, finely chopped, fried
60.00 ml	fresh chives — or spring onions, chopped
30.00 ml	fresh parsley — chopped
	butter — melted

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 29 x 11 x 7 cm loaf tin.
Sift the cake flour, salt and instant yeast together. Heat the milk, butter and sugar until lukewarm and the butter has melted. Add the beaten egg and herbs. Add this mixture to the flour mixture and mix well. Add more lukewarm water, if necessary. Knead well until the dough is smooth and elastic and until it no longer clings to your hands – at least 10 minutes. Cover and leave in a warm place to rest for ten minutes. Punch down and roll out the dough into a 40 x 20 cm oblong.
Brush a little of the beaten egg (from the filling) over the dough. Mix the remaining egg with the remaining filling ingredients and spread over the dough. Roll up the dough as for a Swiss roll and place in the prepared loaf tin with the folded side facing down. Brush the crust with melted butter, cover and leave to rise in a warm place until doubled in bulk or until the dough fills the tin.
Bake for about 30-40 minutes uncovered or until done and a testing skewer comes out clean when inserted into the centre of the loaf. The loaf should be light. Brush the top with melted butter once more and serve lukewarm with extra butter.
Makes a medium-sized loaf.