Spinach, Fetta and Semi-Dried Tomato Pull-Apart Bread

Prepartion Time - 2 1/2 - 3 hours
Cooking Time - 30 minutes
Number of Servings - 12 portions

INGREDIENTS

• 3 cups plain flour, plus extra for rolling                                                 
• 1 tsp salt
• 1 tsp sugar
• 1 x 7g packet dried yeast
• 1/2 luke warm water
• 3/4 cup milk
• 80g baby spinach leaves, roughly chopped
• 150g Olympus Fetta cheese, crumbled
• 150g semi-dried tomatoes, roughly chopped
• 1 tbs olive oil

METHOD

1. In a large bowl combine flour, salt and yeast. Make a well in the centre
2. Add milk, water and oil. Mix to form a soft dough.
3. Turn dough out onto a floured surface and knead for 10 minutes or until smooth
4. Place the dough in a lightly oiled bowl. Cover and set aside in a warm place for 1 1/2 - 2 hours. Dough should double in size
5. Meanwhile, lightly grease a 23cm cake tin. 
6. In small bowl combine spinach, Olympus Fetta and semi-dried tomatoes. Divide mixture into 13 portions and set aside
7. Punch the dough down to its original size
8. Knead on a floured surface for 3 minutes or until smooth
9. Divide dough into 12 even portions and roll into balls
10. Press a portion of Olympus Fetta mixture into each ball and roll again to neaten
11. Arrange the dough balls into prepared cake tin. Press the left over Olympus Fetta portion into gaps
12. Cover cake tin with a tea towel and set aside for 30 minutes or until dough has slightly risen
13. Meanwhile, preheat oven to 180^oC. Bake for 30 minutes or until golden brown. Serve warm or at room temperature