Cheese & gar­lic pull-apart loaf

BBC Good Food - - Family -

This makes good use of left over cheese, and also goes well with cold ham and turkey on Box­ing Day.

SERVES 6 PREP 35 mins plus prov­ing COOK 40-45 mins MORE EF­FORT

50g but­ter, soft­ened, plus ex­tra for the tin 500g pack white bread mix

100g ched­dar, grated

25g parme­san, grated 2 gar­lic cloves, finely chopped small pack pars­ley, finely chopped

1 But­ter a 900g loaf tin and line with bak­ing parch­ment that comes well above the longer sides. Make up the bread fol­low­ing the pack in­struc­tions. Leave the dough to rest un­der a cloth for 10 mins. Shape into a log on a lightly floured sur­face and di­vide it into six pieces. Mix the cheese, gar­lic, pars­ley and but­ter to­gether.

2 Roll each piece of dough out into a rec­tan­gle, or as near to a rec­tan­gle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rec­tan­gles out side by side. Di­vide the cheese mix­ture be­tween them (re­serv­ing 1 tbsp) and spread it out as much as pos­si­ble. Fold each rec­tan­gle in half and then put them into the tin one after the other, start­ing at one end. You may need to squeeze them a bit to fit them all in. Don’t worry about the dough stick­ing out of the top of the tin. Cover the dough and leave to rise for about 30 mins or un­til risen. Crum­ble the re­main­ing cheese mix over the top.

3 Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or un­til golden and puffed (don’t un­der-cook it or it may be squidgy in the mid­dle). Leave the loaf in the tin for 10 mins, then lift it out with the parch­ment. Serve it whole, ready to be pulled into pieces.

PER SERV­ING 348 kcals • fat 15g • sat­u­rates 9g • carbs 38g • sug­ars 1g • fi­bre 2g • pro­tein 14g • salt 1.4g

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