Pull Apart Bread Method
Make the dough
Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Heat the milk until warm to touch, 43°C.
Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean cloth and allow to stand for 5-10 minutes, at which point the mixture should be frothy.
Add the butter, egg, flour and salt. Beat on low speed for 3 minutes.
Transfer it to a lightly floured work surface. Knead it for 1 minute.
If the dough is too sticky to handle, add 1-3 more Tbsp. of flour, but you want a very soft dough. Shape into a ball.
Place the dough in an oiled bowl and cover with a damp cloth.
Place in a slightly warm area to rise until doubled in size, around 60-90 minutes.
As the dough rises, prepare the filling and grease a 23 x 13 cm loaf tin.
For the filling
Blitz the soft/melted butter with the Olive & Chilli Marmalade and fresh basil.
Assemble the pull apart bread
Punch down the dough to release the air.
Place dough on a lightly floured work surface.
Divide it into 12 equal pieces. Using lightly floured hands, flatten each into a circle that’s about 10 cm in diameter.
Spread 1-2 tsp. of filling and then sprinkle 1 Tbsp. cheese onto each circle.
Fold circles in half and line in prepared loaf tin, round side up.
Cover with a damp cloth and allow to rise again in a slightly warm area until puffy, about 45 minutes.
Adjust the oven rack to the lower third position then preheat oven to 180°C.
Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, then cover with baking paper or foil.
Remove from the oven and brush with melted butter and sprinkle with sea salt.
Cool for 10 minutes in the tin, then remove and serve warm.