A crusty cob loaf, golden garlic butter and pockets of melted Ashgrove Vintage Cheddar. This easy pull-apart bread is made for putting in the middle of the table and sharing, whether you’re hosting a summer barbecue, planning Christmas nibbles or settling in for a relaxed weekend lunch.

There’s no dough to make. Start with a sturdy bakery loaf, tuck cheese and herby butter into the cuts, then bake until the centre is warm and the edges are crisp.

Serves: 6–8 as a shared side
Prep: 15 minutes
Cook: 25–30 minutes

Ingredients

• 1 large crusty cob loaf, approximately 500–600g
• 250g Ashgrove Vintage Cheddar, grated
• 100g unsalted butter, softened
• 3 garlic cloves, finely crushed
• 2 tablespoons finely chopped flat-leaf parsley, plus extra to serve
• 1 tablespoon finely chopped chives
• 1 teaspoon fresh thyme leaves
• Freshly ground black pepper, to taste

Method

1. Heat the oven. Preheat to 180°C fan-forced (200°C conventional). Place a large sheet of foil on a baking tray, with a sheet of baking paper on top.
2. Cut the loaf. Using a serrated bread knife, cut the cob into a crisscross pattern at roughly 2–3cm intervals. Stop about 1cm from the bottom so the base holds the loaf together.
3. Mix the garlic butter. Combine the softened butter, garlic, parsley, chives, thyme and a few grinds of black pepper.
4. Fill the gaps. Gently ease the cuts apart and spread the garlic butter down between the pieces. Tuck the grated cheddar into the gaps, distributing it throughout the loaf. Spread any remaining butter over the top.
5. Wrap and bake. Set the loaf on the baking paper and wrap loosely in the foil. Bake for 20 minutes.
6. Finish uncovered. Open the foil and bake for a further 5–10 minutes, until the cheese has melted through and the top is golden. If the centre needs longer, loosely cover the top again and continue baking until hot.
7. Serve. Rest for 5 minutes, scatter with extra parsley and serve warm. Place it on a board so everyone can pull off a cheesy piece.

Tips for a great pull-apart loaf

• Choose a sturdy loaf. A crusty cob or round sourdough holds its shape while you fill the cuts.
• Grate the cheddar yourself. It makes it easier to tuck the cheese deep into the loaf rather than leaving it all on top.
• Keep the base intact. If you accidentally cut through a section, the foil will help hold everything together while it bakes.
• Adjust the garlic. Use two cloves for a gentler flavour, or three for a more garlicky loaf.

Make-ahead tip

Fill and wrap the loaf up to a day ahead and refrigerate promptly. Bake straight from the fridge, allowing extra covered baking time until the centre is hot and the cheese has melted, then uncover to crisp the top.

What to serve with it

Bring it to the table with a crisp green salad, grilled vegetables or your favourite barbecue dishes. For festive entertaining, cut the loaf before guests arrive and bake just before serving. It’s best enjoyed warm, while the cheese is still melty.