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!