DOUBLE CHEESE & GARLIC PULL APART**4 garlic cloves, crushed (mine were big so used 3)
80g cheddar cheese, cubed
70g parmesan, cubed
Place parmesan cubes into TM bowl. Grate
6 secs/speed 8. Remove to a med bowl.
Place cheddar cubes into TM bowl. Grate
6 secs/speed 6. Remove and add to the grated parmesan. Set bowl aside for now. No need to clean TM bowl.
Dough½ cup water (just from the tap, not heated)
2 tsp dried yeast
30g butter, cut into small cubes
1 tsp raw sugar (or to taste)
370g bread flour
1 tsp sea salt (or to taste)
½ cup milk
*50g finely chopped salami - optional
Place water, yeast (avoid the blades), butter and sugar into TM bowl.
Mix
1 min/37C/speed 1 ½ MC on. (if butter hasn’t melted, do another 20 secs on 37).
Add flour, salt and milk.
Knead
4 mins/Interval speed. Remove from bowl. It may seem a little sticky when you first take it out of the bowl, but bring together in your hands and it should be lovely and smooth and not sticky at all.
Form into a ball and place in a lightly oiled bowl, cover bowl with clingwrap and put in a warm place until doubled in size, about 1 hour.
Grease a 6cm deep, 10x20cm base loaf pan well with olive oil spray.
Using your fist, punch down dough, shape into a ball.
On a well floured surface, roll out to a 15x25cm rectangle.
Combine crushed garlic with the 2 cheeses (found using a fork was best) then scatter all over the dough.
*Starting from 1 long side, roll dough up like a Swiss roll. Cut into 12 slices and shape into balls. (I just left as scrolls and put in the tin in the zigzag pattern).
Place 6 balls in a zigzag in base of pan. Place remaining balls on top in an opposite zigzag. Cover with lightly oiled plastic wrap. Set aside in a warm place for 30 mins.
Preheat oven 200/180C fan.
Bake 25-30 mins or until golden and loaf sounds hollow when tapped. Brush top with melted butter (optional) and place onto a wire rack to cool.
*FOR EXTRA FLAVOUR, ADD 50g FINELY CHOPPED SLICED SALAMI. ADD WHEN ADDING THE GARLIC AND CHEESE TO ROLLED OUT DOUGH.The only thing I found with this was the garlic tasted slightly raw to me, so wondered if cooking it a little before adding to the cheese would get rid of that? Either that or use less garlic, not sure, but something to play with next time. 
**Our Judy suggested using either of Tenina's recipes (confit of garlic or her garlic paste) in place of raw garlic. Should help to remove the raw garlic taste I mentioned above.
