The easiest, most delicious cheese bread recipe

There’s no secret to the knead, it requires no special skills, except patience.

Golden delicous, Elizabeth Hewson’s cheese-stuffed scrolls. Photo: Nikki To

This is not complicated bread baking. There’s no secret to the knead; it requires no special skills, except patience. Like most breads, the dough does need some time to rest and prove.

Perhaps you aren’t convinced you need to make your own bread, but I promise this is a winner.

During lockdown, a group of us started “superBol”, a friendly neighbourhood competition where each household would cook their own version of Bolognese and drop it around to each other’s house. We would eat it apart but together on a Zoom party, later scoring the meal and revelling in the camaraderie. When my turn came around, our household honour was on the line. I had to bring it home. What better way than to pair my Bol with the pivotal vessel to mop it up with? The decision to cook these scrolls served me well: we managed an almost perfect score and took home the trophy (a metal colander fastened to a wooden stand). Have this with my cheese-stuffed meatballs for a dinner of pure decadance.

Eat these with my cheese-stuffed meaballs!

Diet conscious, not. Who cares when the bread is as delicious as this? Photo: Nikki To

Cheese and garlic scrolls

Ingredients

• 300ml warm water
• 1 x 7g packet dried yeast
• 500g plain flour
• 5 garlic cloves
• 1 bunch chives, finely chopped
• 1 bunch oregano, leaves picked
• 1 teaspoon dried chilli flakes, optional
• Zest of 1 lemon
• 80ml extra-virgin olive oil, plus extra to drizzle
• 1 teaspoon salt
• 1 cup grated Parmigiano Reggiano
• 250g fresh mozzarella (2 x 125g balls)

Method

1. In a jug, mix warm water and yeast. Let it sit for about 5 minutes. In a large bowl, combine the flour and the water-yeast mixture to form a dough. Lightly flour your work surface, then tip the dough onto it.
2. Knead the dough by pushing, squishing and squeezing for about 8 minutes until it becomes smooth and springy. Clean and lightly oil the bowl used for making the dough. Place the kneaded dough in the bowl and cover it with a damp tea towel. Let it rest in a sheltered area for at least 2 hours; I will sometimes leave it to rest overnight. The dough will be almost doubled in size.
3. To prepare your filling, use a small food processor to blitz garlic, chives, oregano, chilli (if using), lemon zest and salt together; alternatively, finely chop by hand. Pour in olive oil and blitz again to create a green oil. Prepare your baking dish by drizzling with oil and a sprinkle of flour, or line with baking paper.
4. Tip the dough onto a floured surface and roll it out into a large rectangle, approximately 30cm x 50cm, with the longer side facing you. Spread your green oil all over the dough, taking it right to the edge. Sprinkle ¾ of your Parmigiano Reggiano over then rip up mozzarella balls and scatter over evenly.
5. Roll up the dough like a Swiss roll, starting from the longest side, to form a large log. Cut the log into 12 even pieces and arrange them swirl side up in the prepared baking dish. Sprinkle the remaining Parmigiano Reggiano over the scrolls and drizzle lightly with oil. Let them rest for another hour.
6. Preheat the oven to 200C (180C fan-forced). Bake the scrolls for 30-40 minutes or until they’re golden and irresistible.

Serves 4-6