Herb and cheese pull-apart bread

Photography by Luke Burgess

Ingredients (serves 6)

• 2 cups plain flour
• 3/4 cup warm water
• 1 teaspoon caster sugar
• 1 x 7g packet dry yeast
• 1/4 teaspoon salt
• 2 cups grated tasty cheese
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped basil
• 2 eggs
• 2 tablespoons olive oil

Method

1. Place 1 cup of flour, warm water, sugar and yeast into a bowl. Stir with a wooden spoon until a thick batter forms. Cover with plastic wrap. Stand in a warm place for 30 minutes, or until frothy.

2. Preheat oven to 200°C. Brush a 5.5cm deep, 21cm x 10cm (base) loaf pan with butter. Add remaining 1 cup of flour, 13/4 cups cheese, salt, herbs, 1 egg and oil to dough. Stir until dough comes together. Turn onto floured surface. Knead for 10 minutes. Add flour throughout kneading until dough is no longer sticky.

3. Place dough into a lightly greased bowl. Cover with plastic and stand for 15 minutes, or until dough is well risen. Punch dough down with your fist. Knead for 2 minutes. Divide dough into 6 small balls. Knead each until smooth. Arrange balls side-by-side in loaf pan. Cover with plastic wrap and allow to stand in a warm place for 20 minutes to rise.

4. Beat remaining egg. Brush top of loaf with egg. Sprinkle with remaining 1/4 cup of cheese, black pepper and sea salt flakes. Bake for 30 to 35 minutes, or until loaf is golden and sounds hollow when tapped in centre. Serve warm or cold