Tomato, Kale & Castello® Tickler Extra Mature Cheddar Pull-Apart Bread

preparation

1. Preheat the oven to 200°C / 180°C fan.

Make the dough:

2. Using a knife, cut the top of the garlic bulb off. Drizzle with oil and wrap in foil. Place onto a baking tray and bake for 40 minutes until the cloves are soft, leave to cool. Meanwhile, mix the bread dough as per the packet instructions, then add the roasted garlic to the mix.

3. Remove onto a work surface and shape into a ball. Return to an oiled bowl and cover with oiled cling film or a damp tea towel. Prove for 1 hour, until the dough has doubled in size.

4. Punch down the dough in the bowl and transfer to a floured work surface. Add the grated Castello® Tickler Extra Mature Cheddar cheese and the chopped sundries tomatoes to the dough and knead until combined. Split the dough into 18 equal pieces, approximately 52g each, and shape into neat rolls.

Make the garlic butter:

5. In a medium saucepan over a low heat add the butter. Once melted, add the garlic cloves and the wholegrain mustard. Mix well and cook for 2 minutes before removing from the heat allow to cool.

6. Roll the balls in the garlic butter and place onto a large, lined baking tray to form a circle. Place one ball in the centre before surrounding it with a ring of 5 dough balls. Place the remaining 11 dough balls on the outer edge to create 3 layers of dough balls. Make sure the rolls are evenly spaced, leaving 1cm around each to allow it to grow when fully proved.

7. Cover with oiled cling film or a damp tea towel and prove for 45 minutes – 1 hour, until the dough has grown and springs back when delicately touched.

8. Gently brush the remaining garlic butter mixture on top of the dough.

9. Next, evenly spread over the chopped kale, making sure pieces fill the gaps between the rolls. Top with the remaining grated Castello® Tickler Extra Mature Cheddar and some black pepper.

10. Place into the oven on the middle shelf and bake for 20 minutes until risen and golden brown.

Make the tomato salad:

11. Combine the oil and vinegar in a bowl, season, and add the chopped kale. Massage the dressing into the kale. Add the tomatoes and oregano, stir gently to coat the tomatoes and leave to stand for 15 minutes. Crumble over the Castello® Tickler Extra Mature Cheddar and season with salt and pepper.

To serve:

12. Simply tear and share the rolls, and serve with your tomato salad.