Found this bread recipe in Donna Hay magazine along with the other three. Adding both milk and goat cheese to the dough really made the bread super moist, fluffy and delicious. I made a few changes here, the original recipe brushed the basil-olive oil after baking, I brushed the oil inside the baking dish before I put the dough in, I also brushed the dough with the remaining oil after topped with shallots, then I baked the bread in the oven. The bread turned out absolutely flavorful and tasty. This dough recipe itself is a definite keeper.