Cheese & gar­lic pull-apart loaf


Serves 6 Prep 35 mins, plus prov­ing Q Q Cook 40- 45 mins Q 50g but­ter, soft­ened, plus ex­tra for the tin 500g pack white bread mix 100g ched­dar, grated 25g parme­san or vege­tar­ian hard

cheese, 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 for about 30 mins or un­til risen. Crum­ble over the re­main­ing cheese.

3 Heat oven to 180C/160C fan/gas 4. Bake for 40- 45 mins or un­til golden and puffed. Leave in the tin for 10 mins, then lift it out with the parch­ment. PER SERV­ING 348 kcals, fat 15g, sat­u­rates 9g, carbs 38g, sug­ars 1g, fi­bre 2g, pro­tein 14g, salt 1.4g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.