Combine the yeast and milk. Stir and
leave for 15 minutes to dissolve. Meanwhile, melt the butter, leave to
cool, then add to the yeast mixture.
Mix the flour and salt together in a
larger bowl. Make a central well and pour in the yeast mixture. With a
wooden spoon, stir from the centre to obtain a rough dough. If the dough
seems too dry, add 30-45ml water.
Transfer to a floured surface and
knead until smooth and elastic. Return to the bowl, cover and leave to
rise in a warm place until doubled in volume, about 2-3 hours.
Grease a 23 x 13cm loaf tin. Punch
down the dough and knead in the cheese to distribute it evenly. Twist
the dough, form into a loaf shape and place in the tin, tucking the ends
Leave in a warm place until the dough
rises above the rim of the tin.
Preheat the oven to 200oC/400oF/Gas
6. Bake for 15 minutes, then lower the heat to 190oC/375oF/Gas
5 and bake until the base sounds hollow when tapped, about a further 30