Top tip, the wider you make this loaf, the more gooey cheesy goodness you can wedge in.
- 450g (3 cups) plain bread flour
- 1 tablespoon (12g/2 sachets) dried yeast
- 2 teaspoons caster sugar
- 1/2 teaspoon salt
- 250ml (1 cup) warm milk
- 2 tablespoons melted butter
- 100g Garlic butter
- 2 tsp freshly chopped parsley
- 200g cubed Pilgrims Choice Extra mature cheddar and a little grated for sprinkling at the end
- A handful of fresh rosemary
- Mix together flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre throw in the milk and butter. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl.
- Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
- Brush a large bowl with olive oil and put the dough in the bowl. Thrown a damp tea towel over the top and set aside in a warm, draught-free place for 45 minutes-1 hour or until the dough has almost doubled in size.
- Punch down the centre of the dough with your fist, like a slow motion thump.
- Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
- Shape the dough to your desired shape.
- Bake your dough for 30 minutes until golden brown and hollow sounding when turned over and tapped.
- When it’s nearly cool, cut across the bread lengthwise and widthwise to create squares about an inch deep.
- You can now pour over the garlic butter, push some cubed Pilgrims Choice, rosemary into the gaps and sprinkle some Grated Pilgrims Choice over for good measure.
- Pop back into the hot oven and cook for 10 minutes to melt the cheese. It should be gooey and oozy when the bread is pulled away from the loaf.
- This is too good to wait, so serve immediately. QUICK!