Name: Lemon Pepper Sun Bread
Ingredients: 2 cups (240g) all-purpose flour; 1 cup (180g) semolina flour; 1 ½ tsp salt; ½ cup (113g) whole milk, lukewarm (110–115°F); ¼ cup + 2 Tbsp (85g) water, lukewarm (110–115°F); 1 large egg, room temp; 3 Tbsp (42g) unsalted butter, cubed & room temp; 2 tsp instant yeast; 1 medium head of garlic [1]; 1 Tbsp olive oil; 3 Tbsp (42g) water; 8 ounces (227g) full fat cream cheese, softened; ¼ cup (25g) Parmesan cheese, grated; 1 Tbsp Alchemy Spice Company Lemon Pepper Blend; ¼ tsp salt; 1 large egg, beaten with 1 Tbsp water; ¼ cup (25g) Parmesan cheese, grated; ½ tsp Alchemy Spice Company Lemon Pepper Blend

Instructions

In the bowl of a stand mixer fitted with dough hook, combine all dough ingredients. Start mixer on low, then increase speed to medium-low, kneading until you’ve made a soft, smooth dough, 6–8 minutes.
Form dough into a ball and place into a well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 1 hour to 1 ½ hours.
During the dough’s bulk fermentation, make the filling. Trim about 0.25" from the top of the head of garlic to slightly expose all cloves. Place garlic—cut side down—into a small, microwavable bowl. Pour olive oil and water on top. Microwave on 50% power for about 5 minutes or until cloves are soft. Allow garlic to cool.
Squeeze 6–8 garlic cloves (30-ish grams) into a medium bowl, then mash with a fork until they turn into a mushy (and tasty) paste. Add softened cream cheese, Parmesan, lemon pepper blend, and salt. With a silicone spatula, mix until thoroughly combined. Cover and set aside.
After dough has doubled in size, punch it down to release excess gas build-up.
Divide dough into 2 equal halves (roughly 360g each). Form into two balls, cover with a clean kitchen towel, then allow to rest for 10 minutes.
Place a baking-sheet-sized piece of parchment on your work surface. Lightly flour another area of your work surface.
Place one dough ball on floured surface, then roll out into a 10.5" circle, making sure to pick up and rotate the dough every few rolls. Gently transfer dough circle to parchment paper.
Retrieve other dough ball and roll into another 10.5" circle.
Using an offset spatula, spread filling onto dough circle on parchment, leaving a bare 0.5" border. Brush nekkid border with egg wash. Gently place other dough circle on top, pressing edges to seal.
Place a 3" biscuit cutter in the centre of your dough circle. ^[2] Using a sharp knife, bench scraper, or pizza wheel, cut dough into 16 identically sized strips.
NOTE: The easiest way to do this is to cut the dough into 4 quadrants, then divide each quadrant in half, then divide each octant into half. Et voilà! You made 16 even strips without having to bust out a ruler. (Click here for a visual representation of what we’re talking about.)
Remove biscuit cutter from bread. Carefully slide bread and parchment onto a baking sheet.
Gently pull each strip away a tiny bit from bread’s centre whilst twisting 3 times in same direction. Repeat for all strips (or “rays” as we like to call ‘em since this is sun bread after all!).
Cover bread and allow to rise until visibly puffy, 45–60 minutes.
NOTE: Wondering if your bread has proofed enough? Give it a wee poke with your finger. If indentation springs back slowly, bread is ready to be baked. If the indentation springs back quickly, bread needs to continue proofing.
Towards the end of the bread’s rising time, heat oven to 400°F. Also mix grated Parmesan and lemon pepper blend in a small bowl.
Once bread has had its second proof, brush with egg wash. Sprinkle lemon pepper Parmesan on the centre of the sun and the ray’s ends.
Bake for 20–25 minutes or until beautifully golden.
Transfer to wire rack. Allow to cool slightly, then enjoy warm or at room temperature.

Lemon Pepper Sun Bread