Cookies: by using this site you accept that we may leave a cookie on your machine in order to manage your shopping basket and improve the overall site experience. View Cookie Policy


For guaranteed Christmas delivery order by 13th December. Normal service resumes 4th Jan 2022

for when you have less time to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.

Pull Apart Cheese & Chive Bread

Great for sharing – this pull apart tear and share loaf is great served with snacks for a film night, or serve alongside a big pasta bake or lasagne, instead of garlic bread.

Preparation method

Preparation Time: 1 hour + 1 hour 30 minutes proving + 10 minutes cooling

Cooking Time: 40 minutes

  1. Tip the flour into a mixing bowl, then add the salt and yeast to opposite sides of the bowl.

  2. Make a well in the centre of the flour and add the warm water (start with 300ml and add more if you need to), along with olive oil. Mix briefly in the bowl until the dough comes together. You can knead in a stand mixer with the dough hook for 5 minutes if you prefer.

  3. Tip out on a lightly floured worksurface and knead for 10 minutes until smooth and elastic.

  4. Transfer to a lightly oiled bowl, cover with a tea towel or shower cap and leave in a warm place for an hour until doubled in size. Cut the mozzarella into 16 x 1 cm cubes.

  5. Once the dough has proved, knock back the dough in the bowl, transfer to a worktop, scatter over half the chopped chives, and knead briefly to incorporate the herbs into the dough. Divide into 16 balls (weighing them for accuracy if you like).

  6. Flatten each ball slightly, then add a cube of cheese to the middle of each. Bring the sides around the cube and seal the dough firmly around the cheese to encase. Pinch well to seal and close.

  7. Lightly oil a 23cm tin or baking dish with oil and add the dough balls, working from the outside making your way in. Leave a little gap in-between each to allow for them to expand.

  8. Once all the dough balls are in the tin, cover again and leave for 30 minutes.

  9. Heat the oven to 220C, 200C fan /gas 7.

  10. Put the remaining chives, garlic, butter and parsley in a small pan and melt over a low heat. Once the butter has melted, season lightly and remove from the heat.

  11. Once the dough balls have risen, uncover the tin and brush generously with half of the melted butter.

  12. Bake for 30-35 minutes until the dough balls are crispy and golden topped. Leave to cool in the tin for 10 minutes.

  13. Release the loaf from the tin, and transfer to a serving board or plate. Brush with the remaining garlic butter to serve.


TIP swap the flour for strong white bread flour if you prefer and use 300ml water to bring the dough together.

what you will need

500g (plus more to dust) Marriage’s Golden Wholegrain Bread Flour

2 tsp fine sea salt

7g sachet fast action yeast

300-350ml warm water

2 tbsp (plus more for greasing) olive oil

125g firm block mozzarella

4 garlic cloves (crushed)

Small bunch (20g) chives (finely chopped)

50g butter

½ small bunch (10g) flat leaf parsley (finely chopped)

You’ll also need

Mixing bowls

Shower cap or tea towel

23cm round tin or dish