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Ingredients

Serving Size: 2 pains

Directions

Serving Size: 2 pains

Dissolve 1 teaspoon (5 mL) of sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast to a large bowl.
Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
Stir in 2 1/2 cups (625 mL) of remaining flour gradually. You may not use all of the flour so add a little at a time just until it is a soft dough which leaves sides of bowl. Turn out on floured board.
Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
Punch down dough. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
Line 2 baking sheets with parchment paper.
Combine red peppers, sundried tomatoes and garlic in a bowl. Set aside.
Roll each portion into a rectangle approximately 12” x 14” (30 cm x 36 cm).
Divide red pepper mixture in half and spread over each piece of dough. Sprinkle with goat cheese. Roll up tightly from the longer end. Pinch all the ends to seal.
Place on prepared baking sheets. Cover lightly with plastic wrap and let rise in warm place until doubled in size (45 to 60 minutes).
Brush with beaten egg and sprinkle with salt.
Bake at 400°F (200°C) on lower oven rack for 30 to 35 minutes. Cool on wire racks. Eat warm or room temperature.