Cheddar Cheese and Sundried Tomato Bread

METHOD

1. In a mixer with the hook attachment, add all the dough ingredients and mix on a slow to medium speed for 5 minutes.
2. Stop the mixer and cover it, then leave the dough to rest for 5 minutes.
3. Start mixing for a further two minutes on a slow to medium speed.
4. Cover tightly with cling film and leave to rest for an hour in room temperature until the dough doubles in size.
5. Separate the dough in 15 doughballs. Place a dough ball in your hand and press in a piece of cheese and sundried tomato, cover it with the dough, and tuck in the bottom to seal in the fillings.
6. Place the stuffed doughballs on a non-stick tray in the shape of a heart. Brush with egg wash and top with sesame seeds.
7. Place in a pre-heated oven on 180oC for 20 minutes. Serve warm!