Cheesy Garlic Sharing Bread

DOUGH

80 ml milk (lukewarm)

15 ml castor sugar

1 packet instant yeast (10 ml)

100 g amasi or buttermilk (lukewarm)

60 g butter, melted

2 eggs, beaten

5 ml salt

420 g all-purpose flour

FILLING

60 g soft butter

3 garlic cloves, crushed

5 ml garlic and herb seasoning

1 ml salt

60 ml chopped herbs (use parsley and chives)

100 g grated mature cheddar cheese

30 g grated parmesan cheese

TO FINISH OFF

30 g butter, melted

TO MAKE THE DOUGH: In the bowl of your stand mixer, combine the warm milk, sugar, yeast and castor sugar. Let stand for about 10 minutes then mix in the amasi.
Mix the melted butter and the beaten egg and add to the yeast mixture.
With mixer on low speed (and dough hook attachment), mix in 250 ml of the flour just until combined. Add the salt and remaining flour, mixing until a soft dough forms.
Place the dough into a large, greased bowl. Sprinkle over a little olive oil and cover. Let it rise in a warm place until doubled in size (±1 hour).
TO MAKE THE FILLING: Mix the butter, garlic, herbs and seasoning. In another small bowl, combine the cheeses.
Punch down the dough, turn it out onto a flour-dusted surface and rest for 10 minutes.
Roll dough into a ±40 cm X 28 cm rectangle. Spread the butter mixture over the dough and sprinkle with the cheese. Using a knife or pizza wheel, slice dough lengthwise into 4 equal strips. Stack strips one on top of the other and cut into 10 X 7 cm rectangles.
Grease and line a medium-sized loaf pan.
Stack rectangles on their sides in the prepared pan. Loosely cover and let the bread rise in a warm, draft-free place until doubled in size.
Preheat oven to 180°C
Bake until golden brown (±30 min), covering with foil halfway through baking to prevent excess browning.
Brush with the 30 g melted butter and allow to cool for 10 minutes before inverting onto a serving plate.