Barbecue Cheesy Bread - Crazy Ingredient Challenge

I'm struggling with the name of this bread that I baked for this month's Crazy Ingredient Challenge. It's supposed to be an easy month - barbecue sauce and buttermilk. I decided on what I wanted to make almost immediately. However, it was not until I sat down to write this post that I realised that I did not have a name for it.

I adapted this from King Arthur's Pane Bianco. It's bread stuffed with cheese, sundried tomatoes, garlic, and basil. I can't get sundried tomatoes here and ran out of time to make some oven dried ones. Getting basil in my parish is also not the easiest thing and I wasn't able to source some. So all I was left with from the original recipe was the dough with buttermilk instead of plain milk, garlic, and cheese. I added some barbecue sauce, and used thyme and scallion (which are in abundance here).

Barbecue Cheesy Bread 

Ingredients
Dough 
360 grams bread flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 egg
113 ml buttermilk
up to 74 ml water (see note)
44 ml of oil

Filling 
3/4 cup barbecue sauce (I used a spicy one)
8 cloves of garlic, minced
1 cup shredded cheese
1/3 cup chopped herbs

Directions

Knead all the ingredients for the dough EXCEPT water. Add water as needed to make a soft dough that sticks a bit to the bottom of the bowl. Cover  the dough and allow to rise until doubled.

When the dough has doubled, roll it out to approximately 13" x 17". Brush evenly with barbecue sauce. Sprinkle with garlic, cheese, and herbs. Starting at a long side, roll up into a log and place the log on a parchment lined baking sheet.

Starting half an inch from one end, use kitchen shears to cut about an inch deep into the log. Stop half an inch from the other end. Shape the dough into an S. Tuck the ends under to form a figure 9. Cover and allow to rise until doubled.

When the dough is almost ready, preheat the oven to 350 F.

Bake for 35 to 45 minutes. If the dough is browning too quickly, tent with foil.

Notes

• I used about 60 ml of water and found that was a bit too much and my dough was too sticky. The amount that you use will depend on lot on your weather (it's hot and humid here) and the brand/type of flour.

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