Cheesy Tear And Share Bread Recipe

Empty the bag of bread mix into a bowl. Add-in about 1 tablespoon of fresh thyme leaves and about 30g of grated cheddar.

Pour in the water, the amount of water will be listed on the bag of bread mix. You may need to add a little more water than is stated on the bag.

Mix the water into the bread mix until you have a shaggy dough. The bread dough should be soft and moist, but not sticky. Once you have a dough, knead it on the work surface for about 5 minutes, until you have a smooth bread dough that springs back when you poke it. Place it back into a bowl to rise and double in size. This should only take about 20 minutes.

Once your dough has doubled in size, cut it into 8 equal pieces and roll into smooth rolls. Place them in a lined round tin. Just a 9 inch (22cm) round cake tin is perfect. Once they’re in the tin, rest them for another 10 minutes. Just cover with a tea towel while they have a second rise.

Brush the tops of the rolls with a little milk, or you can use water. Sprinkle some more of the fresh thyme leaves and grate the parmesan over the top. Be as generous as you like with both.

Bake for about 15 minutes. Once the bread is done, remove from the oven and leave in the tin to cool for about 10 minutes.