Cheddar & Nduja Tear ‘n’ Share Bread

Prep time: 1hr 45 mins | Serves: 6-8

Ingredients:

For the Dough

• 500g strong white bread flour

• 7g dried fast-action yeast

• 10g caster sugar

• 8g sea salt

• 300g warm water

• 30g olive oil

For the Filling

• 120g ’nduja

• 200g mature cheddar, grated

• 20g unsalted butter, melted

• 1g freshly ground black pepper

Method:

1. Place the flour, yeast, sugar and salt into a large bowl and mix well.

2. Add the warm water and olive oil and bring together into a soft dough.

3. Knead for 8–10 minutes until smooth and elastic. Cover and leave to prove for 1 hour, or until doubled in size.

4. Knock back the dough and roll out into a large rectangle, roughly 40 × 30 cm.

5. Spread the ’nduja evenly over the dough. Sprinkle over the grated cheddar and black pepper.

6. Cut the dough into squares, stack loosely and place upright into a greased loaf tin or round baking dish.

7. Brush with melted butter, cover and leave to prove for a further 20–30 minutes.

8. Preheat the oven to 190°C.

9. Bake for 35–40 minutes until deeply golden, bubbling and cooked through.

10. Rest for 10 minutes, then serve warm and pull apart gloriously.

11. Taste and adjust — a crack of black pepper or extra cheese on top never hurts.

Storage:

Best enjoyed warm on the day it’s baked. If needed, store in an airtight container for up to 2 days. Reheat in the oven at 180°C to revive the softness and spice.