SMOKED CHEESE AND BEETROOT PULL APART BREAD

I gave up bacon many years ago and with time I realised that it was the smoky flavour that was the main appeal of bacon and smoked cheese is a great substitute for when you need a punchy flavour. One of my favourite sandwiches to make is a latke with smoked cheese and red cabbage slaw in our New York Light Rye bread; it’s the best sandwich in the world. This recipe is along the same lines with smoked cheese and sweet, slightly spicy beetroot relish. The components get assembled as a vertical sandwich and so can be torn apart by pulling segments from the ends.

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Step 1

1. Line a 500g (1 lb 2 oz) loaf tin with baking parchment to 3–4cm (11/4–11/2 in) above the height of the tin.

Step 2

2. Roll the dough into a rectangle approximately 18 x 40cm (7 x 16 in) and trim all four edges – they don’t have to be perfectly straight. Spread a layer of beetroot jam over the dough and sprinkle over the grated Cheddar, in an even layer.

Step 3

3. Measure and cut the dough into 12 equal smaller rectangles, approximately 6 x 10cm (21/2 x 4 in). Make four stacks of three pieces, placed one on top of the other. From the bottom each stack will be dough, filling, dough, filling, dough, filling. Next place each of the four stacks on top of each other, repeating the pattern. Turn the final top square over, so you have dough, not filling at the top of the stack.

Step 4

4. Place the stack vertically into the lined tin, like a sandwich that has been stood up on its side. There should be some space between the layers because as they proof the pastry layers should expand outwards to fill the gaps, but they should stand stable in the tin and support each other. Proof for 20–24 hours at 24ºC (75ºF).

Step 5

5. Twenty minutes before baking, preheat the oven to 220ºC/425ºF/gas mark 7 and place a metal roasting tin in the oven. Pour 100–200ml (31/2–7 fl oz) water into the preheated metal tray and place the bread in the oven. Bake for 15 minutes, then remove the tray of water and bake for additional 20–25min until the internal temp is 98ºC (208ºF) and a skewer inserted into the centre comes out clean. The pull apart bread should be golden brown on the sides and on top.