How to make Easy Four Cheese Bread

This is a real treat and pretty simple to make.  It will have your mouth watering as it cooks and requires massive willpower to be able to let it cool enough to slice.  We use this as an alternative to Garlic bread when we have lasagne and then have the rest toasted for breakfast....sorry just dribbled on the keyboard.

Ingredients for a half Kilo loaf of Four Cheese Bread

Basic bread dough
Cheese, 4 types split into 50g piles.  We like a firm one like Asiago, Cooking Mozzarella, Provolone and a blue cheese like Gorgonzola.

Instructions

After the bread dough has doubled, get your piles of cheese together along with the strips for decoration.  Lightly oil your bread tin and line with baking paper, if you don't, some of the cheese may decide to glue itself to the sides of the tin during cooking and will evade any efforts to remove it in one piece....cue a Jarvo swearing session.  Get the dough out of the bowl and knock it back on a floured surface.  Roll it out into a large circle and sprinkle half of each cheese pile on one half.

Fold the dough over onto the heap of cheese then fold the sides to the middle and fold the whole lot in half.  Ensuring that K isn't watching, eat any bits of cheese that may have 'accidentally' escaped and lick fingers well before proceeding.

Beat the crap out of the dough kneading as well as you can until the cheese seems mixed in then roll out again.  Repeat the sprinkling and folding with the remainder of the cheese.  Give it another good kicking and kneading then fashion it into a bread tin sized brick and drop it casually into the tin.  Sprinkle a little flour on top then put it to one side to rise and get the oven up to 220c.

When it's up to the sides of the tin, arrange the strips of provolone in a artsy farty pattern on top and bung it in the oven for 20mins .  As per usual.. DO NOT OPEN THE DOOR OF THE OVEN, just stare blankly at the glass door you wish you had cleaned and get yourself a glass of wine.  After 15 minutes, turn the oven down to 200c and turn the tin 180 degrees and wait another 15 minutes dribbling into your wine as the smell wafts around the kitchen.  At this point the bread may be removed from the oven.  Using asbestos fingers, gently tap the tin on it's side and watch the loaf flop out onto your board, removes all the paper and pop it back into the oven, it may feel a little soft at this stage, don't worry, it will all work out in the end.  Ensure that you suck the baking paper to remove any crusty bits of cheese that may be lingering there.  It should need at least another 8-10 mins but keep a close eye on it as you don't want the cheese to burn but you need the bread to be done.  Provolone is great for this.  Test the bread, if it sounds hollow it's done if it don't give it another few minutes.  When happy, place it on a rack to cool.  You can sniff but don't touch as will slice better when cooler, hang on as long as you can it will be worth it.