Garlic and herb pull-apart

After waking up earlier than usual, and having more hours to spend for the day, plus with shops being closed, I decided to venture into baking yeast bread.  It was another one of my attempts to see how making bread will turn out.  I adapted a recipe I found on Taste.com and while it tasted quite good while it was warm, it didn't have that 'bread' taste anymore.  I'm not sure whether it's the flour or not adding enough of a salt or sugar or just a lack of kneading skills.  It was good fun though ... I think I need to practice kneading.  Then I need to attempt at making a pizza base.

Garlic and herb pull-apart

Serves 6

Ingredients

• 375 ml warm water
• 7g (1 sachet) dried yeast - I used instant dried yeast
  
• 2 teaspoons caster sugar
• 525g plain flour
• 1 teaspoon sea salt flakes
• Olive oil, to grease
• 2 tablespoons finely chopped fresh continental parsley
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh basil
• 10-15 pitted and halved 
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 tablespoon milk (for milk wash)

Method

1. Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy. 
2. Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.
3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease, place dough in it and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
4. Preheat oven to 210°C. Brush an 11 x 21cm (base measurement) loaf pan with oil to grease. Combine the parsley, thyme, basil and olives* in a bowl. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.
5. Divide into 18 equal portions. Roll each portion into a 6cm-diameter disc. Combine oil and garlic in a bowl. Place 6 discs in the pan. Brush with oil mixture and spoon over one-third of the olive mixture. Continue layering with remaining dough, oil mixture and olive mixture. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 30 minutes or almost doubled in size.
6. Brush pull-apart with milk. Bake for 30-35 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.

* Feta or sun-dried tomatoes be used instead of olives