Cheese & pickle crown bread

Side dishes don’t have to come second! Your guests will love this fun tear-and-share bread.

SERVES 12 PREP 30min, plus rising and cooling COOK about 30min

• 25g (1oz) butter

• 300ml (½ pint) milk

• 2 medium eggs

• 450g (1lb) strong plain flour, plus extra to dust

• 1tsp caster sugar

• 1 x 7g sachet fast-action yeast

• 150g (5oz) Branston pickle

• 150g (5oz) extra mature

Cheddar cheese, grated

• Oil, to grease

1 In a pan, heat butter until melted; stir in milk and heat gently for 1min until just warm. Beat in one of the eggs.

2 In a bowl, stir together flour, sugar, yeast and 1tsp salt. Add milk mixture and stir quickly to make a soft, but not sticky, dough (add more milk/flour as needed). Tip dough on to a worktop dusted with flour and knead for 10min. Form into a ball, cover with a clean tea towel and leave to rise for 30min.

3 Roll dough out to make a 25.5 x 38cm (10 x 15in) rectangle. In a bowl, stir together pickle and cheese; spread mixture over dough, leaving a 1cm

(½in) border. Roll dough up from one long edge to make sausage shape. Use a bread knife to cut into 12 slices. Flour a baking sheet; arrange slices on sides and just touching to make a ring shape on baking sheet. Loosely cover with oiled clingfilm; allow to rise for 30min.

4 Preheat oven to 200°C (180°C fan) mark 6. Beat remaining egg and use to glaze rolls. Bake for 25-30min until risen, golden and rolls feel firm. Transfer ring to a wire rack and cool completely before serving.

GET AHEAD Make up to a day ahead. Cool completely, then wrap in foil. Unwrap and serve.

PER SERVING: CALS 239; FAT 8G; SAT FAT 4G; CARBS 34G