This pull-apart bread is the perfect side for a lazy family lunch. Actually, make a double batch – we guarantee you’ll want more!
PREP+COOK TIME 1 HOUR 55 MINUTES (+ STANDING)
MAKES 12
You will need:
10g dried yeast
1 teaspoon caster sugar
310ml milk, warmed
500g plain flour
1 1/2 teaspoons table salt
125ml extra virgin olive oil
300g baby spinach
80g caramelised onion
120g coarsely grated cheddar
100g coarsely grated mozzarella
1 tablespoon fresh rosemary leaves
1 teaspoon sea salt flakes
How to make the bread:
1 Combine the yeast, sugar and the milk in a medium jug. Stand in a warm place for 15 minutes or until the mixture is frothy.
2 Sift flour and salt into a large bowl. Stir in yeast mixture and 60ml of the oil; mix to a firm dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1 hour 20 minutes or until the dough has doubled in size.
3 Meanwhile, heat 2 tablespoons of the remaining oil in a medium frying pan over medium heat, cook spinach, stirring, for 2 minutes or until just wilted. Transfer to a colander; squeeze out excess moisture.
4 Preheat the oven to 180°C. Generously oil a 20cm x 30cm rectangular slice pan.
5 Turn dough onto a lightly floured surface; knead until smooth. Press or roll dough into a 25cm x 36cm rectangle on a lightly floured sheet of baking paper. Turn paper so a long side of the dough is in front of you.
6 Spread a thin layer of caramelised onion onto dough. Spread the spinach mixture on dough; top with half the cheeses (combining the cheese in a bowl before sprinkling ensures even taste and texture. You could also use smoked cheddar for a slightly different flavour). Roll up dough from the long side, using paper as a guide.
7 Cut into 12 x 3cm-thick slices. Arrange slices, cut-side up, in the pan (three across, four down). Stand, uncovered, in a warm place, for 15 minutes or until the dough has risen slightly. If it’s easier, you can cut the dough in quarters, then each quarter into three.
7 Brush pull-apart with the remaining oil. Bake for 20 minutes. Top with the remaining cheeses, rosemary leaves and sea salt; bake for a further 15 minutes or until browned and the pull-apart bread sounds hollow when tapped.
