1/4C (60 ml)whipping cream or heavy cream,at room temperature
3tbsp (45 gr)unsalted butter,at room temperature
1egg, big
2 1/3C (303 gr)all purpouse flour
1tsp (5 gr)salt
1tsp (5 gr)garlic powder
Filling:
6tbsp (90 gr)unsalted butter
2clovesgarlic, finely chopped
1tbspfresh rosemary, finely chopped, or 2 tsp dry rosemary
1tbspfresh parsley, finely chopped, or 2 tsp dry parsley
1/4tsp (1.2 gr)salt
3/4C parmesan cheese, mozzarella or white cheddar, shredded
For the topping:
1tbsp (15 gr)unsalted butter,melted
Coarse salt, to taste
Instructions
Para la masa:
In a large bowl place the yeast, sugar, whole milk, whipping cream and mix with a spoon. Let stand for 15 minutes for the yeast to activate.
After it has rested, add the butter, egg and mix very well with a wooden spoon. Add the flour, salt, garlic powder and mix with the same spoon and then with your hands until a very sticky dough is formed.
Place the dough on the clean counter and knead by beating and folding over itself for 10 minutes until it takes more shape. It is important not to add more flour since the kneading is what will shape the dough (the whole kneading process can also be done in a mixer with the dough hook).
Once ready, form a ball with the dough and put it in a clean bowl with a little oil so that it does not stick. Cover it with a kitchen towel or plastic wrap and let the dough rise for 1 hour and a half to double in size.
For the filling:
In a medium bowl add the butter with the garlic, rosemary, parsley and salt. Mix very well with a fork or spoon for 30 seconds until everything is integrated.
Reserve the filling at room temperature until needed, as it will be easier to spread it over the dough if it is soft.
To form and bake the bread:
Grease a 23cm x 12cm loaf pan with a little butter. Once the dough has doubled in size, place it on a clean, floured counter and divide it into 12 equal parts.
With lightly floured hands or a rolling pin, flatten each piece of dough into a circle of about 10 cm, which does not have to be perfectly round.
Spread 1-2 teaspoons of the filling on each dough circle and then add 1 tablespoon of grated cheese. Fold the circles in half (as if they were a taco) and place them in the mold with the round side up.
Cover the mold with plastic wrap or a kitchen towel and let it rise again for 1 hour until it doubles in size.
Preheat the oven to 180° C. Once the bread has doubled in size, bake in the lower part of the oven for 50 minutes until golden brown. If during baking the bread is browning too much on top, cover it with aluminum foil.
Once ready, brush the bread with butter and sprinkle with a little coarse salt. Let it cool for at least 15 minutes and then enjoy.
The bread will keep perfectly at room temperature for up to 2 days or in the refrigerator for up to 1 week. After day 1 it will become a little hard, so it is good to reheat it in the oven at 150° C for 10-15 minutes until softer.