Preheat the oven to 220C, 200 fan, Gas mark 6.
Pop all the bread ingredients into the bowl of your stand mixer. Roughly mix the ingredients together with a spoon. Attach the dough hook and knead on a low speed for 5 minutes, until you have a soft, smooth and stretchy dough.
Cover the bowl with cling film and leave in a warm place for an hour, or until the dough has doubled in size.
When the dough is ready, tip it onto a lightly oiled surface. Knock the dough back by punching it flat.
Cut the dough into three equal pieces. Use the palm of your hands to roll the dough into three uniform strips. The strips should be slightly longer than the circular dish you are using for the cheese dip.
Line a large baking tray with baking paper. Lightly flour the baking paper and place a circular ovenproof dish in the centre. Plat the three strips of dough. Carefully lift the platted dough and wrap around the dish. Cut off any overlapping dough and match up the two ends. You want a continuous circle of platted dough. Don’t worry if the joint looks a bit messy, the dough will rise and fuse together.
Cover the dough with an oiled piece of cling film. Place in a warm place for 30-40 minutes until it has doubled in size.
Meanwhile mix 100g of the Gruyere Cheese with the rest of the cheese dip ingredients together in a bowl. Tip the cheese mixture into the oven proof dish and sprinkle with the remaining Gruyere cheese.
When the dough has doubled in size lightly dust with flour. Place in the oven for 20-25 minutes, until the dough is golden and sounds hollow when tapped.
This is best served straight away.