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Cheese & garlic pull-apart loaf

A cheese & garlic pull-apart loaf on a wire cooling tray

Cheese & garlic pull-apart loaf

Name: Cheese & garlic pull-apart loaf
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 50g butter softened, plus extra for the tin; 500g pack white bread mix; 100g cheddar grated; 25g parmesan grated; 2 garlic cloves finely chopped; small pack parsley finely chopped

Lulu Grimes

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Serves 6

More effort

Prep: 35 mins

Cook: 40 mins - 45 mins

Plus proving

A star rating of 4.5 out of 5.4 ratingsRate

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Make this tasty cheese and garlic loaf to use up leftover cheddar and parmesan. It makes a great savoury snack, or an easy lunch with cold meats

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Ingredients

Nutrition

Units:

MetricUS

50g butter

softened, plus extra for the tin
500g pack white bread mix
100g cheddar

grated
25g parmesan

grated
2 garlic cloves

finely chopped
small pack parsley

finely chopped

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Nutrition: Per serving

kcal348
fat15g
saturates9g
carbs38g
sugars1g
fibre2g
protein14g
salt1.4g

Method

step 1

Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
step 2

Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don’t worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
step 3

Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don’t under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.

Recipe from Good Food magazine, December 2017

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A star rating of 4.5 out of 5.4 ratings

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