Cheesy Pull-apart Bread

I'm coining a post and a photo right now so that I won't be late for FFTO submission - but I gotta go to the church now until later tonight. I'll update the post with the recipe and more photos either midnight or tomorrow morning. See ya guys! :)

Okay. So here I am, safe and sound, half-awake.

This month's FFTO challenge is truly a challenge - I don't do savoury stuffs much, therefore I was kinda undecided what to bake. I tried a cornbread last weekend but it didn't turn out as delicious as I had expected, so I thought I'd try something today. That sounds risky since today is the submission day, but I have no choice.

Out of desperation I used my basic bread recipe, added a sprinkle of dried basil (which I will up next time because it didn't give much flavour) and grated cheddar. Then I arranged it as a pull-apart bread because I wanted the bread to look a bit fancy (turns out it wasn't really so).

Cheesy Pull-apart Bread
makes 1 8-inch loaf
225 gr bread flour
50 gr sugar
1 1/4 tsp yeast
120 ml water, lukewarm
2 egg yolks
50 gr butter, softened
1/2 tsp salt
a sprinkle (or more) of dried basil (optional)

50 gr butter, melted
100 gr cheddar, grated

1. Mix bread flour, sugar, yeast, and dried basil in a bowl. Make a hole in the center, add water and egg yolks. Knead or use a hook attachment (if using a mixer) until the liquids are incorporated.
2. Add butter and salt. Knead until elastic or dough pulls away from the bowl. The dough will be a bit sticky.
3. Put into a lightly oiled bowl, cover and let rise for 1 1/2 to 2 hours. Meanwhile line a loaf pan with baking paper.
4. Punch dough down and set aside for 10 minutes. Roll on a lightly floured surface to 1/4-1/2" thickness. Brush with melted butter and sprinkle evenly with grated cheddar.
5. Cut into approximately 4 * 2.5-inch squares, then stack them horizontally in the prepared loaf pan. Brush top with any remaining melted butter. Cover with plastic wrap and let rise for another 1/2-1 hour.
6. Preheat oven to 200C. Uncover pan and bake for 10 minutes, then reduce heat to 170C and bake for another 15-20 minutes. Cool on pan for 5 minutes, then transfer to a wire rack.

Thank you Michelle from Utterly Scrummy Food for Families for hosting this month's challenge!