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Soft and fluffy dough baked with layers of cheese, garlic and fresh herbs. Inspired by Ottolenghi’s Babka and supermarket pull-apart twists, this cheesy loaf is seriously tasty.


225mls warm water
2 & 1/4 teaspoons active yeast mixture (I used Edmond’s Sure Bake)
300g high grade flour, plus extra for kneading
2 & 1/4 teaspoons salt
30g butter, melted, plus extra to brush over finished loaf
2 cloves garlic, minced
1 cup cheddar cheese
1/4 cup grated parmesan cheese, plus 1 tablespoon to sprinkle over finished loaf
2 teaspoons smoked paprika
1/4 cup fresh herbs chopped (I used parsley and thyme)
Sea salt
Cracked pepper


In a jug, mix together warm water and active yeast mixture. Set aside for 10 minutes or until it begins to foam.

In a large bowl, combine flour and salt. Add water and yeast mixture and mix until well incorporated. Dump dough onto a lightly floured bench and knead until dough is smooth.

Place dough in a large clean bowl and cover with a tea towel. Set aside for 2 hours or until doubled in size.

Line loaf tin with baking paper, let the paper hang over the sides of the tin. This will make it easier to pull the loaf out once cooked.

On a floured bench, roll dough into a rectangle roughly 15mm thick.

In a small bowl, combine melted butter and minced garlic. Brush over dough right to the edges and then cover with cheese, smoked paprika, herbs and salt and pepper.

Roll dough into a neat log, like a swiss roll. Using a sharp knife, slice dough in half lengthways into two long pieces. Twist and overlap the two halves as if to braid them. The braid will appear longer than the tin. Gently squash the braid up and place into prepared loaf tin.

Cover and let rest for 1 hour.

Heat oven to 180ºC.

Brush loaf with extra melted and sprinkle over parmesan cheese. Bake for 30 minutes or until golden brown.