In a large bowl, whisk together the flour, rapid-rise yeast, sugar, and salt. Add the warm water and olive oil, then stir with a wooden spoon or rubber spatula until all the flour is moistened. The dough will be soft and sticky, and that's exactly what you want. Cover and let it rise in a warm place for about 1½ hours, or until doubled in size.

Lightly flour your work surface and carefully turn the dough out onto it. Gently stretch it into a rectangle about 12 x 10 inches. Sprinkle about two-thirds of the shredded cheddar evenly over the dough, leaving a small border around the edges.

Starting from one short end, gently roll the dough into a log. Pinch the seam closed so the cheese stays tucked inside. Try not to squeeze or knead the dough too much so you keep those lovely air pockets.

Preheat your oven to 230°C (450°F). Grease a rectangular loaf pan generously with butter. Place the dough into the pan with the seam facing down. Cover and let it rest for about 30 minutes, until slightly puffy.

Sprinkle the remaining cheddar over the top. Bake at 230°C (450°F) for 20 minutes. Reduce the oven temperature to 200°C (400°F) and bake for another 20–25 minutes, or until the bread is golden brown and cooked through.

Let the bread cool in the pan for about 7 minutes. Carefully transfer it to a wire rack and let it rest for another 5 minutes before slicing.