Herb and Cheese Bread
I love bread and, if I have lots of time on my hands, I will happily make a loaf that involves kneading, proving, more kneading, more proving and at least 3 hours before it can be eaten. As that doesn’t happen too often, I have a few recipes which are quick and easy and can be eaten within an hour. You really can use any herbs for this. I love basil, dandelion, rosemary and sage – either a combination or just one of them.
Cheese and Herb Bread
A quick and easy bread with lots of flavour. Ready to serve within an hour of starting. Experiment with other herbs, either individually or combined. Basil, origanum, sage, dandelion, sorrel, thyme, parsley, rosemary, calendula, celery leaves and coriander are some suggestions. If you like blue cheese, reduce the cheddar to 175g and add 75 g Gorgonzola. Chives or parsley go really well with the blue cheese.
- Prep Time
20 minutes
- Cook Time
29 minutes
- Standing time
10 minutes
Ingredients
- 300 grams Self raising flour Or 300g plain flour and 3tsp baking powder
- 3 Tbsp Butter
- 250 grams Grated cheddar cheese
- 1 Egg
- 185 ml Milk
- 1 cup Fresh chives, chopped
- 1 tsp Salt
Instructions
- Preheat the oven to 180 C
- Place the flour and salt in a large bowl and rub in the butter with your finger tips until it resembles breadcrumbs. Add the cheese and herbs
- In a separate bowl combine the egg and milk
- Pour the milk mixture into the flour and mix to a soft dough
- Tip it onto a floured board and knead lightly, until it looks blended. It doesn't have to be smooth
- Using your hands, form it into a round shape
- Place on a sheet of baking paper placed on a baking tray
- Bake for about 30 minutes. Test by inserting a clean knife into the bread. If it comes out clean the bread is cooked.
- Cool on an oven rack for about 10 minutes before slicing
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