Tear & share cheese bread

SERVES 8

500g Carr’s Strong White Flour 1 Jar of Tracklements Onion Marmalade (or an onion marmalade you like)

1tbsp sugar

1tsp salt

1 packet of fast-action yeast 100g unsalted butter, melted 250ml warm water

150g Cheddar cheese, finely grated

1 In a large mixing bowl, combine the flour, sugar, salt and yeast. Make a well in the centre and pour in the melted butter and water. Bring everything together to form a dough. 2 Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth and elastic.

3 Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for an hour.

4 Once the dough has risen, knock out the air and turn out on a lightly floured surface and roll into a rectangle.

5 Spread the onion marmalade evenly over the dough, top with the grated cheese and roll everything up.

6 Divide into eight equal portions and arrange in a lightly greased round tin or skillet pan, leaving space for growth. 7 Cover loosely with clingfilm and place in a warm place for 30-35 minutes to allow the dough to rise again. Preheat the oven to 180°C/gas Mark 4

8 Bake the bread for 30-40 minutes until risen, golden and the onion marmalade is bubbling around the edge.

9 Allow to cool slightly before brushing with melted butter and topping with a light grating of cheese. Serve and enjoy straight from the pan/tin.