Cheese, Onion and Leek pull-apart Bread

METHOD

1. In a mixer with the hook attachment add all the dough ingredients and mix on a slow to medium speed for 5 minutes. Stop the mixer, cover the mixer and leave the dough to rest for 5 minutes. Start mixing for a further two minutes on a slow to medium speed. Cover tightly with cling film and leave to rest for an hour in room temperature until the dough doubles in size.
2. Slice the leeks, onion and garlic finely in a saucepan on a medium to low heat. Add a little olive oil and once warm add all the leeks, onion and sliced garlic and sauté until softened. Remove from the heat and cool down.
3. Pre-heat the oven to 170oC and prepare a 2lbs loaf tin either by lining with paper or by greasing.
4. Tip the dough onto a lightly floured surface and fold a couple of times to bring it together. Add more flour and roll out to a rectangle (roughly 20X15cm).
5. Melt the butter and mix in the remaining minced garlic.
6. Generously brush the dough with the melted butter mix (reserving a little for the top) and evenly sprinkle the cooled leek mixture and cheese over the dough pressing them lightly into the dough with your fingers.
7. Using a sharp knife or a bench scraper dusted with a little flour, cut the rectangle the long way into 6 equal strips. Stack the strips on top of each other and cut them the short way into 6 equal pieces. Lift into the prepared loaf tin and brush all the exposed dough with the remaining garlic butter.
8. Loosely cover with plastic wrap and leave to proof in warm temperature for about 45 minutes.
9. Bake for 35-45 mins until browned and crusty. When removed from the oven, transfer the tin on a wire rack and leave to rest in the tin for 10 minutes (optional: brush with some more garlic butter for a shiny finish and extra flavours).
10. Once slightly cooled remove from the loaf tin, and serve warm.