This is a delicious bread stuffed full of traditional fondue cheese that's gooey and melted. Serve it with a vegetable soup for an indulgent lunchtime snack.
- 500g plain flour
- 250ml milk
- 100g butter
- 1 tbsp. caster sugar
- 2 tsp. salt
- 1 tbsp. dried active yeast
- 2 whole eggs + 1 egg white
- 500g Emmental cheese
- 500g Gruyere cheese
Grate the cheeses and combine them with the two whole eggs. Set the cheese to one side.
Heat the butter and milk over a low flame until just under boiling point. Meanwhile, combine half of the flour, sugar, salt and yeast in a large bowl.
Once the milk and butter are heated, slowly pour the hot liquid into the flour and yeast mixture. Beat the mixture with an electric mixer until it starts to come together. Then, add the remaining flour and beat until smooth.
Turn the dough out onto your work-surface and knead it until soft and smooth. Cover it with cling-film and allow it to chill for fifteen minutes.
Flour your work-surface and roll the dough out into a large, flat rectangular shape.
On one side of the rectangle, arrange the cheese in a sausage shape.
Fold the dough over the cheese, pressing it around the cheese so that there are no air holes and crimp the edges to prevent any leakages.
Brush the outside of the dough with the egg white and poke a hole in the top to let out any steam.
Bake the bread for 1 hour at 180C.