Cheesy tear and share bread recipe

• 500 g (17.6oz) strong white bread flour
• 7 g (0.2oz) easy-blend/fast-action yeast
• 8 g (0.3oz) sea salt
• 10 g (0.4oz) caster sugar
• 10 g (0.4oz) unsalted butter, softened
• 1 handful of picked herbs, such as rosemary, thyme and oregano
• 2 garlic cloves
• 120 ml (4.2fl oz) hot water
• 200 ml (7fl oz) cold full-fat milk
• 1 large egg
• 100 g (3.5oz) mozzarella, grated
• 150 g (5.3oz) Gruyere, grated
• 1 egg, beaten with 1 tbsp milk

1. Tip the flour, yeast, salt and sugar into the bowl of a free-standing mixer fitted with a dough hook, or a large mixing bowl.
2. Mix together to combine and make a well in the centre.
3. Combine the butter, herbs and garlic in a food processor to form a paste.
4. Add to the flour mix.
5. In a jug, mix the boiled water with the milk and egg and slowly add to the dry ingredients.
6. Mix until combined, then knead for 6 minutes in the machine or 10 minutes by hand.
7. Cover with oiled cling film and leave to prove for at least 90 minutes or until doubled in size.
8. Turn out onto a lightly floured work surface and knead for 30 seconds to knock back the dough.
9. Divide the dough into 1418 pieces and roll into balls.
10. Mix the two grated cheeses together and set aside one third.
11. Make an indent in each of the dough balls, divide the cheese between them then seal up the dough.
12. Place the balls on the two prepared trays: start with the middle rolls and build around them.
13. Loosely cover with oiled cling film and leave to prove again for 1 hour
14. Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6.
15. Brush the buns with egg wash, sprinkle over the remaining grated cheese, and bake in the oven for 1822 minutes until golden.

salt, caster sugar, unsalted butter, handful, garlic, water, milk, egg, mozzarella, gruyere, egg

Taken from www.lovefood.com/guide/recipes/20860/cheesy-tear-and-share-bread-recipe (may not work)