Pull‑Apart Cheese and Garlic Bread

• butter↗50g g

  softened, plus extra for the pan

• white bread mix500g pack g
• cheddar↗100g g

  grated

• parmesan↗25g g

  grated

• garlic cloves↗2

  finely chopped

• parsley↗small pack

  finely chopped

Step-by-step instructions

1. 1

   Butter a 900 g loaf pan and line it with parchment that rises above the long sides. Prepare the dough according to the package instructions. Let the dough rest under a cloth for 10 minutes. Shape it into a log on a lightly floured surface and divide into six pieces. Mix the cheese, garlic, parsley and butter.

2. 2

   Roll each piece of dough into a rectangle, or as close to a rectangle as possible; the width should be slightly less than the pan’s width, and the length about twice the depth of the pan, and place the rectangles side by side. Distribute the cheese mixture among them (setting aside 1 tbsp) and spread it as evenly as possible. Fold each rectangle in half, then stack them in the pan one after another, starting from one end. You may need to press them a bit so they all fit. Don’t worry if the dough sticks out above the pan’s rim. Cover the dough and let it rise for about 30 minutes or until risen. Sprinkle the remaining cheese mixture on top.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Bake for 40‑45 minutes until golden and risen (do not underbake, otherwise the centre may stay soft). Leave the bread in the pan for another 10 minutes, then lift it out with the parchment. Serve whole, ready to be torn into pieces.