- 500g pack ciabatta (or any other, if preferred) bread mix
- 1tbsp olive oil, plus extra for greasing
- 150g Cheddar
- 2tbsp milk
- 15g unsalted butter, softened
- 2tbsp Marmite
You will need a 25cm round cake tin, greased and the base lined with baking parchment, and a small piping bag and small nozzle.
- Mix the ciabatta (or bread) dough according to the pack instructions, adding the olive oil, then bring the dough together with your hands and form into a ball. Knead for 10 minutes on a floured surface, until smooth and elastic.
- Transfer to a large, clean, oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour. When the dough has doubled in size, remove from the bowl, then knead on a floured surface for 5 minutes, to knock the air out of it. Cut 100g of the cheese into cubes and grate the remaining 50g; set aside until needed.
- Heat the oven to 180C, gas 6. Divide the dough into 20 even pieces and shape into a flat circle. Put a cube of cheese into the centre of one and shape into a dough ball, encasing the cheese.
- Repeat with all the bread and fill the cake tin. Cover loosely with cling film and leave in a warm place to prove for 20 minutes, until the dough has puffed up slightly again.
- Brush the dough with milk and scatter with the remaining grated cheese, and bake for 20-25 minutes, until risen and golden.
- Mix the butter and Marmite until smooth, and spoon into the piping bag. To serve, pipe crosses over the bread once cooled.