Tip the bread mix into a food processor,
add the walnuts and whizz until fully
incorporated. Transfer to a bowl and stir in
the apricots and most of the poppy seeds.
Warm the milk to hand temperature, then
stir into the flour mix with a wooden
spoon. Knead in the bowl until smooth.
Cover with oiled cling film and leave
somewhere warm-ish to rise for 1 hr.
Find a heatproof dish the same size
or a bit bigger than your cheese box.
Sit it in the middle of a big baking tray.
Shape the risen dough into a long,
thin log that will wrap around the dish on
the sheet, like a wreath. Press the ends
together, loosely cover with oiled cling
film and leave to rise for 20-30 mins.
Heat oven to 180C/160C fan/gas 4.
Brush the egg all over the loaf, then
sprinkle with the remaining poppy seeds.
Using kitchen scissors, randomly snip into
the dough, to give a spiky finish. Bake for
35-40 mins until golden and crusty, and
the bottom sounds hollow when you tap
it. Remove the dish from the middle.
To serve, unwrap the cheese and put it
back into the box. Stab a few times, add
the wine and tie kitchen string around the
box to secure it in case the glue comes
undone. Sit the cheese in the middle of
the bread, without its lid, and bake for
10-15 mins until molten. Serve straight
away and, if you like, pop another cheese
in the oven so you can finish off the bread
when the first cheese box is wiped clean.