GARLIC LOAF

INGREDIENTS and INSTRUCTIONS:

DOUGH:
750 g all puropse flour
250 g lukewarm milk
100 g water
40 g fresh yeast or 7 g dry yeast
1 teaspoon sugar
2 teaspoons salt
2 egg whites (beaten)
100 g oil

FILLING:
100 g butter (garlic taste)
2 egg yolks
1 teaspoon salt
100 g Creamcheese

COATING:
1 egg (mixed)

INSTRUCTIONS:

YEAST DOUGH:
Knead a pliable dough from the listed ingredients.
Heat the milk to make it lukewarm.
Dissolve the yeast in 50 ml of lukewarm milk with 1 teaspoon of sugar.
Put the flour in a bowl. Make a hole in the middle, where you pour the fermented yeast and milk. Mix with a portion of the flour into a thick paste.
Add salt (be careful not to get in contact with the yeast mixture), water, oil and beaten egg whites. Mix with electric mixer. Knead until the dough is completely smooth.

After kneading, round your dough into a ball. Place the dough ball in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it doesn’t dry out. Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time.

FILLING:
Mix butter (it should be soft), egg yolks, cream cheese and salt.

ASSEMBLING:
1. Roll the dough on a flour surface into a 35 x 55 cm rectangle.
2. Spread the whole amount of the filling on it.
3. Roll the dough tight along the longer side. Keep it seam-side down.
4. Put the roll on a a baking tray covered with baking paper. Make a circle and start cutting the wheels
with a sharp knife, which blade is dusted with flour, as shown in the picture. Turn every third wheel
towards the middle.
5. Brush the top of the loaf with beaten egg.
6. Bake it in a pre-heated static oven at 180°C – 355°F for 30 minutes.