I had some feta that needed using up, exactly the right amount of buttermilk, the very last of the basil from our garden (what amounted to 2 cups of leaves, in fact), the dregs of a bottle of cream and a lonely morsel of parmesan left in the refrigerator. I was destined to make this bread today. The only thing that didn't quite fall into place was my timing. I ran out of light and had to use my flash, so the photographs are pretty ordinary... but I can assure you, the bread is not.
Killer Cheese and Basil Pull-Apart
from Janelle Bloom's Family Food & Weekend Feasts
3 1/2 cup self raising flour
40g parmesan, finely grated
150ml thickened cream
1 cup milk
2 tablespoons extra virgin olive oil
2 cup finely shredded basil leaves
1/2 cup chopped parsley
150g feta, crumbled
1 teaspoon sea salt flakes
Preheat the oven to 220 degrees C fan forced. Lightly grease a 7cm deep, 10cm x 20cm loaf pan and line the base only with baking paper.
Combine the flour and parmesan in a large bowl. Add the cream, buttermilk, milk and 1 tablespoon of oil and stir with a flat-bladed knife to form a soft dough. Turn onto a lightly floured board and knead gently until the dough comes together
Combine the basil, parsley and feta in a bowl. Divide the dough onto 7 even portions. Roll each portion into a rough 10cm x 18cm rectangle. Spread the basil mixture evenly over each portion. Roll up each rectangle, starting from the long edge, to enclose the filling. Cut in half crossways and place side by side in the pan, cut side down.
Brush the top of the loaf with the remaining oil and sprinkle with the sea slat flakes, Bake for 38-40 minutes, or until golden and cooked through. Serve warm or at room temperature. Best eaten on the day it is made.