TODAY’S RECIPE:

Cheese & garlic pull-apart loaf

TEAR and share. SERVES 6.

Ingredients

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

Method

1. Butter a 900g loaf tin, then 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 ten minutes. Shape into a log on a lightly floured surface and divide into six pieces. Mix together the cheese, garlic, parsley and butter.

2. Roll each piece of dough into a rectangle just shorter than the width of the tin and the length about twice the depth of the tin, then 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, 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 dough sticking out of the top of the tin. Cover the dough, and leave to rise for around 30 minutes or until risen. Crumble over the remaining cheese mix.

3. Heat the oven to 180c/fan 160c/gas 4. Bake for 40 to 45 minutes, or until golden and puffed (don’t undercook it or it might be squidgy in the middle). Leave in the tin for ten minutes, then lift it out with the parchment. Serve whole, ready to be pulled into pieces. n

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