CHEESE-STUFFED PULL-APART BREAD
MAKES 1 LARGE LOAF / PREPARATION: 10 MINS / COOKING: 40 MINS
This is a clever and simple trick to take a store-bought loaf to the next level.
It’s a crowd-pleaser every time. Use your favourite cheese and change up the herbs to whatever you have on hand.
› 1 large fresh or day-old sourdough loaf (or wood-fired ciabatta)
› 200g roughly grated mature cheddar (or your choice of cheese)
› handful fresh Italian parsley or thyme, finely chopped (optional)
› salt and pepper
› 125g (½c) butter, melted
Preheat the oven to 200°C and keep a baking tray handy.
1 Using a sharp bread knife, slice the bread diagonally in two directions to create diamond shapes, but don’t cut all the way through to the bottom.
2 Place the loaf on a large sheet of aluminium foil. (If you’re using an oven, you could use baking paper instead of foil.)
3 Stuff the cheese into all the cuts, along with the parsley or thyme (if using) and season.
4 Pour the melted butter all over the sliced cracks, letting it seep into the stuffing. Wrap the foil over the top to enclose the loaf.
5 Place the foil-wrapped loaf on the baking tray and bake for 15 minutes.
Open up the foil
