Twisted Bread with Provolone and Herbs

Dissolve the yeast in warm water

Heat the milk with butter or margarine and salt until the butter is almost melted

Let it cool slightly and add to the yeast mixture along with the cheese (1/2 cup) and egg

Add 1 cup of flour

Mix with a stand mixer on low speed for 30 seconds, scraping down the sides

Mix on high speed for 3 minutes, then mixing and adding enough flour to obtain a smooth and pliable dough

Cover and let rise in a protected area for 1 hour

Prepare the filling: sauté the garlic in butter, add parsley

Remove from heat and let cool slightly

Let down the dough

Cover and let rest for 10 minutes

Roll out the dough on a lightly floured surface to a rectangle of 50 x 22 cm

Brush with the butter mixture, sprinkle with remaining 1/2 cup cheese

Enroll, like a rollmop, along the longer side

Close the ends well

With a knife, cut in half lengthwise

You now have two pieces of 50 cm each

Place the rolls side by side, with the cut end facing up

Soak one end of each piece and press together

Tie the two pieces several times, soaking and closing the other ends

Form an oval ring linking the ends

Place in a greased baking dish and let rise for 1 hour

Bake in a moderate oven (170°C) preheated for about 30 minutes

Brush with beaten egg and bake for another 30 minutes or until golden brown

Serve warm, yields 12 pieces.