Pull-Apart Cheese and Marmite Bread

Method

• Warm the milk. Remove from heat and stir in sugar, butter and 2 teaspoons Marmite / Bovril, until butter has melted. Cool to lukewarm.
• Sift the flour and ½ tsp salt into a large bowl, stir in the yeast and make a well in the middle. Add the beaten eggs and milk mixture to the well and mix to a soft dough. Hand-knead for 10-15 minutes, or machine-knead for 5-7 minutes with a dough hook on low until elastic, soft and sticky. Place in a lightly oiled bowl, cover and leave to rise until double the size (about 1½ hours).
• For nest results, allow the dough to rise overnight in the fridge, after 45 minutes at room temperature. Bring back to room temperature for 1-2 hours before next step.
• Knock dough back and sprinkle half the grated cheese on top, season with black pepper and knead until smooth and cheese mixed through. Break the dough into 19 equally pieces (about 50g each), pinch the edges of each piece together together and roll to create a smooth balls.
• Lightly brush a 25-26cm springform cake tin with melted butter and arrange the balls of dough in circles around the tin. Sprinkle half the remaining cheese between the balls (don't leave any on top) and prove for 1½-2 hours, until dough is risen and feels soft and pillowy.
• Preheat oven to 200°C, fan 180°C and bake the bread for 30 minutes.
• Mix the remaining Marmite with 2 teaspoons of hot water and brush the mixture over the bread to glaze. Sprinkle over the remaining cheese and return to the oven for 10 minutes or until the bread is golden and a skewer or cake tester comes out clean.
• Serve warm.