Directions

Dough

1. Add yeast and sugar to the mixing bowl of a stand mixer fitted with the dough hook.
2. Heat milk to 110°F or until warm to the touch and add it to yeast mixture and gently
   combine. Let sit for about 5 minutes or until frothy.
3. To the yeast mixture, add the butter, egg, flour, salt, garlic, basil and oregano. Mix on low
   speed for 3-4 minutes until dough comes together.
4. Transfer dough to a lightly floured work surface and knead for 1 minute and then shape
   into a ball and place in a medium sized bowl lightly greased.
5. Cover dough with a damp cloth and let rise for an hour and a half or until it doubles in
   size.

Filling and Assembly

1. Prepare a 9”x 5” loaf pan by lightly greasing it with oil spray and preheat oven to 350°F.
2. In a medium bowl combine butter, basil, oregano, garlic and salt.
3. Punch dough down and place on a floured work surface, divide the dough into 12 equal
   pieces.
4. Using lightly floured hands stretch each dough ball into a circle about 4” in diameter.
5. Spread 1 ½ tbsp. of butter mixture onto circle and sprinkle with 1 tbsp. of grated cheese.
6. Fold each circle in half (like a taco) and place in the prepared pan round side up, repeat
   this process with all the circles.
7. Cover pan with plastic wrap and let proof again for about 45 minutes or until doubled in
   size.
8. Bake in the oven for about 50 minutes or until loaf is golden brown.
9. Remove from oven and let cool for 10 minutes before carefully removing bread from pan.
10. Serve warm and enjoy!