Once crazy dough had proofed and knocked back remove from the bowl and transfer onto a lightly floured surface.

Divide the dough into two balls to make 2 loafs of bread or use the whole recipe for one larger loaf.

Gently knead 2/3 of the grated cheese into the dough until evenly distributed.

Transfer the dough into a lightly greased loaf tin and top with the remaining cheese

Loosely cover with plastic wrap and a tea towel then set the loaf tin aside in a warm spot to proof for a second time. This should take 45 minutes to an hour.

After the second proofing preheat the oven to 400oF (200oC). Pop the loaf tin into the oven and bake for 40-45 minutes or until the bread has a golden brown crust.

Remove from the oven and allow to cool for about 10 minutes before before running a knife along the outside of the bread to loosen. gently lift the loaf out of the tin and allow to cool fully before slicing. This is a delicious bread served warm and spread with butter, toasted and eaten with breakfast, or served cold and made into a sandwich! Enjoy!