Party pullapart bread

Everyone can get stuck in to this irresistible sharing loaf

Prep: 15 min, plus proving time Cook: 30 min Serves: 12 Cost per serving: 45p For the dough: 500g packet white bread

mix 2tbsp olive oil For the filling: 140g pesto ½ a 250g packet grated

mozzarella 50g Parmesan or pecorino

cheese, grated 50g each black and green

olives, sliced 50g sun-dried tomatoes in oil, drained weight, chopped 1 Make up the dough mix, following pack directions and adding the olive oil. Knead for 5-10 min until it’s nice and elastic. Roll out to a rectangle about 25 x 35cm on a lightly floured surface. 2 Leaving one long edge clear, spread the pesto over the dough. Scatter over the cheeses, olives and sun-dried tomatoes. Brush water along the clear edge, then roll dough up towards it, pressing over the join. 3 Cut the dough into 12 pieces. Place them on their sides so you can see the spiral shapes and place them fairly close together on a buttered baking sheet in rows of 4 x 3. 4 Cover with a piece of oiled clingfilm or a clean tea towel and leave in a warm place for about 30 min-1 hour or until doubled in size and the rolls have joined together. 5 Set the oven to 200ºc/ Gas 6. Remove film and bake for 20-30 min, or until it’s an even golden colour and firm to the touch. Slide on to a wire rack to cool slightly. Serve warm on the same day.