Bread Story
This is the loaf that disappears before the main meal is even ready. A soft farmhouse loaf is sliced into a bloom, stuffed with mature Cheddar, sweet onions and garlic butter, then air fried until every cut is packed with bubbling cheese. Pull-apart bread doesn't get much better than this.
You’ll Need
Serves 6–8
For the Loaf
1 large round farmhouse loaf
250g mature Cheddar, grated
1 large onion, finely diced
50g unsalted butter
3 garlic cloves, finely grated
2 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tsp Worcestershire sauce
Freshly ground black pepper
To Finish
Extra chopped chives
Extra melted butter
Optional but Dangerous
Crispy bacon pieces
Mozzarella
Jalapeños
Parmesan
Chilli flakes
Method
Preheat your air fryer to 180°C.
Melt the butter in a frying pan and gently cook the onion for 8–10 minutes until soft, sweet and lightly golden.
Stir in the garlic and Worcestershire sauce, then cook for another minute before removing from the heat.
Allow the onion mixture to cool slightly before mixing it with the grated Cheddar, chives, parsley and black
pepper.
Using a serrated bread knife, cut deep criss-cross slices through the loaf about 3cm apart, taking care not to cut
all the way through the base.
Gently pull the cuts apart and stuff the cheese and onion mixture into every gap.
Brush the top generously with a little melted butter.
Wrap the bottom of the loaf loosely in foil to prevent the base from over-browning.
Air fry for 10–14 minutes, until the cheese is completely melted, bubbling and lightly golden around the edges.
Brush with a little more melted butter, scatter over extra chives and serve immediately while the cheese is still
stretching.