2TbspItalian seasoningYou can use any herbs /seeds/spices of your choice
Instructions
Stir yeast and sugar in the warm water. Keep aside for 5-10 minutes till bubbly.
Combine flour and salt in a large bowl. Add the yeast mixture and oil, stir with your hand or a wooden spoon until a rough ball forms.
Flour your work surface well, turn out the scraggy dough on to it. Knead it till its smooth and elastic, for about 5-7 minutes. The dough will be a little sticky.
Form the dough into a ball and transfer to a lightly oiled bowl. Cover and leave the dough to rise in a warm, draft-free spot until it doubles, 1 -1.5 hours
Punch down the dough and turn it out on a floured surface. Knead the cheese and black pepper gently till well distributed. Let rest, covered, for 15 minutes.
Grease 8" * 4" loaf pan or casserole.
Keep melted butter ready in a bowl. The Italian seasoning in another bowl.
Break the dough into small 1" pcs, roll into balls. Once all the dough has been used up, dip each ball in melted butter and then in the seasoning. Place in the prepared dish. Cover with a towel and let them rise in a draft-free spot for 45-50 minutes until the loaf has doubled in size.
While the bread dough is rising, preheat your oven to 220 C. Once the dough has doubled in size, bake for 40-45 minutes until the top is golden and sound hollow when tapped on the bottom.
If the bread is browning too fast, cover loosely with a piece of foil.
Let cool in pan for 10 minutes. Run a knife or spatula around the edge to loosen any stuck bits. Take out on a cooling rack. Let cool for 30-40 minutes. Enjoy warm!