Cheese and basil pinwheel bread

Mix the flour, salt and caster sugar in a large bowl. Stir in the oil, followed by the yeast.

Make a well in the centre of the flour mixture. Add most of the water and mix together until a soft dough starts to form (add a little extra water if needed – you want a soft but not too sticky dough). Turn the dough onto a very lightly floured surface and knead until smooth and elastic.

Cut the dough in half and roll each piece into a 30cm x 25cm rectangle. Scatter the cubed cheese and basil leaves between the 2 rectangles. Gently roll up to form a long sausage and place on a non-stick baking tray with the seam on the bottom. Scatter the tops with the grated cheese.

Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size, then remove the cling film.

Preheat the oven to 220°C (fan 200°C, gas mark 7).

Place the bread in the centre of the pre-heated oven and bake for 15 minutes. Reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and bake for a further 10/15 minutes until the breads have risen, are golden brown and sound hollow when tapped underneath.

Cut into slices just before baking and arrange on a tray to form a large savoury version of a Chelsea bun!