Cheesy Mustard Pull-Apart Bread
Makes 1 loaf
3 1/2 cups "00" flour
7g dry yeast (1 sachet)
2 tablespoons caster sugar
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons baking powder
1 1/3 cups warm water (40 - 43 C), a little more or a little less
40g unsalted butter, melted
1 tablespoon Dijon mustard
100g cheddar cheese
1 teaspoon smoked paprika
In the bowl of an electric mixer, mix the flour, yeast, sugar, salt and baking powder. Put the bowl on the mixer and attach the dough hook. With the mixer on low speed, add the water until the dough pulls away from the sides of the bowl. You may need a little more or a little less water. Mix on low speed for 5 minutes.
Scrape the bowl out and transfer it to a lightly oiled bowl, cover with cling film and leave to rise in a warm spot until doubled in size, about 45 minutes.
Preheat the oven to 190 C. and grease 23cm x 13cm a loaf pan with some of the melted butter. Set aside.
Add the mustard to the melted butter and whisk to combine.
Turn the dough out onto a lightly floured work surface and roll it out into a square about 1cm thick. Spread the dough with the butter-mustard (reserving a little to brush on top of the loaf), top with an even layer of cheese and then sprinkle with smoked paprika. Fold the dough in half to encase the filling. With a pizza cutter, cut the dough in 6 equal size strips. Stack the strips one on top of the other and cut in 3 portions in the opposite direction making 18 "sandwiches". Stack the sandwiches vertically in the pan, cover loosely with a cloth and set aside in a warm spot to double in size again, about 30 minutes.
Brush the top of the loaf with the remaining butter-mustard mixture and bake for about 30 minutes or until golden brown.