All-Purpose Flour	g
Fresh Yeast	g
Tepid Water	ml
Sugar	tbsp
Kosher Salt	tsp
Olive Oil	tbsp
Butter	g
Garlic Clove
Handful Fresh Parsley
Fresh Basil
Mozzarella Cheese	g
Sea Salt

1. In a small bowl, crumble the yeast, add the sugar and the tepid water.
2. Add the flour, salt, olive oil and the yeast into bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed to a smooth dough, about 4-5 minutes. If the dough seems sticky, add a tablespoon flour.
3. Place the dough is a large bowl that has been lightly greased with oil. Cover the bowl with cling film and let sit at room temperature for 30 minutes to 1 hour.
4. To make the garlic herb butter. Combine the butter, garlic, parsley, basil, and a pinch of salt together in a small bowl. Optional grate the cheese finely.
5. Transfer the dough to a work surface (50 x 50 cm) and roll out the dough thinly, brush with herb butter (and sprinkle with cheese).
6. Cut the dough into long, 10 cm wide strips. Place strips on top of each other, cut across into 7 cm high packages. Grease the mold, dust with flour. Place the parcels loosely and upright in the form.
7. Brush with the remaining butter, sprinkle the remaining cheese over it.
8. Place the damp kitchen towel over the loaf pan, and allow to rise again in a warm place for 30-45 minutes. Heat the oven to 180 ºC while the dough rises.
9. Once resting period is over, bake the dough for 30-35 minutes or until a deep golden brown. Don’t under bake or bread will be cooked on top but doughy in the middle. If the surface turns brown too soon, cover it with aluminum foil.
10. Allow the bread to cool a little before serving.

More recipes on: www.beastfeast.eu