Dough

1. Add the ingredients in this order: water, yeast, flour, improver, herbs and salt.
2. Blitz on speed 7 for 10 seconds to roughly combine.
3. Lock lid and use the kneading function for 6 mins.
4. Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
5. Leave this to rise for approximately an hour or until doubled.
6. Please note: It is the same ingredients and measurements as the Recipe Community Herb and Garlic Pull Apart. The method is my own version.
7. Place all filling ingredients into the bowl. Blitz on speed 6 for 5-7 secs. Don’t be worried if there are still larger chunks of cheese or spinach as it cooks down. Blitz finer if preferred however.
8. Preheat oven to 180 degrees. Line a tray with baking paper.
9. Roll the risen dough out into a large rectangle approximately 1cm thickness.
10. Top with cheese and spinach mix. Don’t be shy to use your hands. It’s a great way to get a nice even layer.
11. Roll the dough up into a sausage/log shape.
12. Using a sharp bread knife, cut down the middle of the log shape to form two thinner logs.
13. Press the top sections together to secure and start to twine the two pieces together by twisting one log around the other. I twist it so it starts to form a wreath shape. Be sure to leave the cut side up for a nice visual effect once cooked. It doest need to be perfect. Rustic looks just as good.
14. Seal the ends together once its all twisted and press into the start of the wreath to secure it in a nice circle shape.
15. Let it rest for 15 minutes. Try to avoid any longer or it can rise out of shape and you lose the nice layer look.
16. Bake for 40-45 minutes or until golden brown.