Bread and Better
Friday, 26 August 2016
Cheesy Pull-Apart Loaf with Garlic and Chilli Oil
This bake is an easy way to turn a boring shop-bought loaf into something creative and exciting. I have used gruyere and mozzarella cheeses here, but you could always replace them with some camembert or a rich mature cheddar, if you fancied. Serve this loaf with something you can dunk it into like a rich beef stew, or a spicy tomato soup.
Makes 1 medium loaf, serves 4.
For the loaf:
1 400g un-sliced loaf
125g mozzarella, cut into small chunks
125g gruyere cheese, cut into small batons
1 teaspoon basil
1 teaspoon sea salt
For the garlic and chilli oil:
30ml olive oil
2 cloves garlic, peeled and cut in half
1 teaspoon dried chilli
Make the chilli oil by placing the oil, garlic and chilli into a bowl and mixing together.
Cover the bowl with clingfilm and leave for at least an hour, at room temperature, to infuse.
Pre-heat the oven to 180 degrees c.
When the oil is infused, place the loaf onto a lined baking tray and cut a criss-cross pattern into it with a sharp knife, making sure you don't quite cut all the way through.
Place a piece of cheese into each opening on the top of the loaf, trying to alternate evenly between each cheese.
When you have used up all your cheese, sprinkle over the basil, chilli oil (discarding the chunks of garlic) and sea salt.
Bake the loaf for around 15 minutes, or until the cheese is molten and the crust is a rich golden brown.
Leave the bread to cool slightly on the baking tray before tucking in.