Cheese & Pickle Crown Bread

Side dishes don’t have to come second! This fun tear-and-share bread will certainly be popular with your guests.

Hands-on time 30min, plus rising and cooling. Cooking time about 30min. Serves 12 25g butter

300ml milk

2 medium eggs

450g strong plain flour, plus extra to dust

1tsp caster sugar

1 x 7g sachet fast-action yeast 150g Branston pickle

150g extra mature Cheddar cheese (or vegetarian alternative), grated Oil, to grease

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

2 In a large bowl, stir together flour, sugar, yeast and 1tsp salt. Add milk mixture and stir quickly to make a soft, but not sticky, dough (add a little 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 the dough out to make a 25.5 x 38cm rectangle. In a small bowl, stir together the pickle and cheese, then spread mixture over the dough, leaving a 1cm border. Roll dough up from one of the long edges to make a sausage shape. Use a bread knife to cut into 12 slices. Flour a baking sheet, then arrange slices on their sides (with the swirls facing sideways) and just touching to make a ring shape on the baking sheet. Loosely cover with oiled clingfilm and allow to rise for 30min.

4 Preheat the oven to 200°C (180°C fan) mark 6. Beat remaining egg and use to glaze the rolls. Bake for 25-30min, until risen, golden and the rolls feel firm. Carefully transfer the ring to a wire rack and cool completely before serving. PER SERVING 239cals, 6g protein, 8g fat (4g saturates), 34g carbs (6g total sugars), 2g fibre

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