Ingredients:
For the Bread:
3/4 cup milk, warmed in microwave
1/4 cup warm water
2 tbsp sugar
1 tbsp yeast
3 3/4 cup all-purpose flour
1 tsp salt
1/4 cup butter, melted
1 egg
Block Cheddar cheese, thinly sliced
Shredded mozzarella to top
Optional – add parmesan on top
For the Topping:
1/4 cup butter, melted
2 gloves garlic minced
1/2 tsp oregano
Directions:
Combine warm water and milk in a bowl. Add sugar and yeast and mix. Allow to sit for 10 minutes.
In a stand mixer with paddle attachment combine 2 cups of flour and salt, add butter and egg and mix well until crumbly.
Add yeast mixture, mix well and add remaining flour.
Switch to dough hook and knead for 6-8 minutes.
Transfer to oiled bowl and allow to rise for 1 hour covered (until doubled)
In a parchment lined and greased pan alternate between placing torn pieces of dough and cheese. Cover and allow to rise for 1 hour (I proofed in the oven on bread proof for 30 minutes). I also topped with additional shredded mozzarella on top.
Mix topping ingredients in a bowl
Brush dough with topping.
Bake at 400˚F for 10 minutes, and then lower to 350˚ (remove lid of dutch oven if using – see below) and bake for an additional 25 minutes.
Alternatively bake at 375˚F for 40 minutes
Optional: bake for the first 10 minutes in a dutch oven to help contain the moisture and give it a crispy top. I preheated my dutch oven prior to putting the bread in.
The Science of Baking 