Cheese and garlic pull-apart

Step 1

Heat oven to 200ºC. Cut the tops from the garlic bulbs, exposing the cloves. Place on a 20cm square of tin foil, drizzle with 1 tablespoon of oil, then wrap the foil around them.

Step 2

Place on a baking tray and cook for 45 minutes, or until very soft. Leave to cool slightly, then squeeze the garlic out of its skins. While you wait, grease and line a 1.2 litre loaf tin with parchment.

Step 3

Finely grate the Parmesan, drain and tear up the mozzarella, crumble the Stilton, and pick and tear the basil leaves. Mix the soft butter with all but 1 tablespoon of each cheese. Add in the basil, plus a pinch of sea salt and black pepper. Set aside. Add the flour, yeast, baking powder, sugar and salt to a large bowl. In another bowl, beat the whole egg and egg white with the vinegar.

Step 4

Pour the eggs and 325ml warm water over the flour mixture, stirring with a wooden spoon until it forms a soft dough. Shape into a smooth ball, adding a little flour if needed, then set aside for 20 minutes to firm up.

Step 5

Divide the dough into four pieces, then roll or press each one into a rectangle about 20 x 10cm – you will need to use plenty of flour to stop the dough from sticking to both you and the worktop.

Step 6

Dot a third of the cheesy butter and a few garlic cloves over the first layer, repeat with other pieces of dough, very carefully layering them on top of each other. Finish with the last layer of dough.

Step 7

Cut the layered dough widthways into four, then turn each piece cut-side-up and place side by side in your tin. Cover loosely with oiled cling film and leave in a warm place until well risen, about 1 hour. The bread will rise further in the oven, so make sure the bread has filled the tin and feels pillowy before baking.

Step 8

Preheat the oven to 220C. Scatter with the rest of the cheese, drizzle with a little oil, then bake for 45 minutes or until deep golden brown and sizzling. Eat warm, rather than hot, and on the day it’s made.