CARAMELISED PEAR AND GORGONZOLA PULL-APART BREAD

Serves 4 Prep 15 min

Bake 30 min

1 x 10g packet active dry yeast

1 tsp (5ml) castor sugar

3 cups (750ml) flour

pinch of salt

1½ cups (375ml) lukewarm water

1½ tbsp (23ml) olive oil + extra

For the caramelised pears

1 tsp (5ml) olive or avocado oil

3 pears, cored and cut into 3cm

pieces

1 tbsp (15ml) soft brown sugar

125g Gorgonzola cheese, crumbled

butter, to serve

honey, to serve

Preheat the oven to 180ºC and lightly grease a 9cm x 22cm loaf tin.

Place the yeast, sugar, flour and salt into a mixing bowl (or an electric mixer with a hookattachment). Add the water and oil and knead until smooth and elastic. Cover and leave to rise until doubled in volume.

Meanwhile, start with thecaramelised pears by heating the oil in a pan over moderate heat. Fry the pears and sugar for 15 minutes or until caramelised. Leave to cool.

Add the cheese and cooled pears to the dough and mix using the hook attachment of the electric mixer. Pinch golf ball-sized chunks of the dough and place them into the prepared loaf tin, brushing extra oil between each of the balls while tucking them in next to each other. (You can also just shape the dough into 1 large loaf.)

Brush the top with milk and bake for 30 minutes until the bread is golden brown on top. Serve warm with butter and honey.

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