PERSIAN BREAD WITH CHEESE AND HONEY

This bread can be served with feta or ricotta cheese...your choice. Ingredients......375gm of bread flour, plus 1 tbs extra, 1 tsp sea salt, 1 dsp (7gm)of dried yeast, 1 tbs of honey, plus extra to serve, 1 tbs of rice bran/ canola oil, 20gm of butter/ canola, ! dsp of castor sugar, 1 dsp of white sesame seeds, 200gm of ricotta /feta cheese. Grease and line an oven tray (23cm x 34cm, 9 and 1/4" x 13 and 1/2") with baking paper. Process the flour, salt, yeast, honey and oil until combined. With the motor running gradually add 250ml, plus 1 tbs of llukewarm water, process until a doufgh starts to form. Turn the dough out onto a lightly oiled surface , knead with oiled hands until the dough is smooth and elastic. Place the dough on a large lightly oiled bowl, cover and leave stand for 1 hour or until it has doubled in size. Now press the dough over the prepared oven tray , cover and leave for 1 hour or until the dough has doubled in size. Preheat your oven to 200 deg C. For the butter glaze, place the butter/ marg in a small saucepan with the extra 1 tbs of flour, castor sugar and 60ml of water and stir over a medium heat till the mixture simmers and thickens. Gently score the dough 5 times lengthways with the back of a floured butter knife. Brush with the butter/ marg glaze and scatter with the sesame seeds. Bake the bread in the preheated oven for 25 minutes or until golden, rotating the pan halfway through cooking time. Serve bread warm or gently reheat when ready to serve, with ricotta/ feta and drizzled with extra honey. This bread freezes well, thaw and reheat in a warm oven (160 deg C)for 15 minutes.