Prepare the cheese insert sheet and keep in the freezer to freeze.
Make the basic bread dough and let it rise for the first time. Punch the dough to de-gas and form into a nice ball. Cover it with a tightly wrung out damp towel and let it sit for 20 minutes.
Gently punch the dough and then roll out the dough so it is larger than the cheese insert sheet. Now fold in the cheese insert sheet.
Fold into thirds until the cheese disappears into the dough. Repeat this step (about three times).
Cut the dough into long, thin portions.
This time, I used a muffin tray to bake them. First twist the dough.
Then shape them into spirals.
Place the dough spirals into the muffin tray and let the dough rise a second time for 20 minutes.
Next, top them with parsley and cheese if you would like, and then in an oven preheated to 200℃, bake them for 10-12 minutes (This time I just topped them with parsley).
The aroma of the cheese is wonderful and the bread is so moist and soft. The marbling.... well, I guess it's a bit hard to see...
Story Behind this Recipe
This is a bread that you can fill with as much cheese as you desire. It is delicious as is, but it is even better if you top it with more cheese. I urge you to try and enjoy the unending moistness of this bread.
If you take this bread and top it with ham, bacon or wiener sausages, it becomes a very delicious savory bread.