Cheesy Bonfire Bread
I love this recipe! It is a really easy bread to make, as it is a quick bread. A quick bread has an alternative raising agent other than yeast added to it. So in this recipe the combination of bicarbonate of soda and cream of tartar means the bread will rise when it reacts to the milk when baked in the oven. There is no need to knead as well.
This delicious bread is ideal to share. The colours of the pumpkin seeds, red peppers and cheese make it a very eye-catching accompaniment to a Bonfire Night party supper. Yummy!
- 100g wholemeal flour
- 100g plain flour, plus extra for dusting
- ½ tsp bicarbonate of soda
- 1 tsp cream of tartar
- ½ tsp salt
- ½ tsp caster sugar
- 15g butter, melted
- 150ml milk, room temperature
- 80g cheddar, grated
- 1.5 tbsp pumpkin seeds
- 40g ready-roasted pepper from a jar, drained and chopped
1. Preheat the oven to fan 170C/ conventional 190C/ gas mark 5.
2. In a large bowl, sift the flours, bicarbonate of soda, cream of tartar, salt and sugar. Make a large well in the middle.
3. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
4. Add three quarters of the cheddar, 1 tbsp of the pumpkin seeds and the chopped peppers to the dough.
5. Dust the work surface with a little flour and gently knead to combine. Divide into 6 and shape into rough rounds.
6. Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 minutes until golden brown and the cheese is bubbling.
7. Cool on a wire rack.
Best eaten on the day!
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