Cheesy bonfire bread
Best eaten fresh, this savoury bread can also be made ahead and frozen – perfect for Bonfire Night
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Prep:10 mins
Cook:30 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 464
-
fat 21g
-
saturates 10g
-
carbs 53g
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sugars 1g
-
fibre 5g
-
protein 19g
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salt 3.5g
Ingredients
- 200g wholemeal flour
- 200g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 1 tsp salt
- 1 tsp caster sugar
- 25g butter, melted
- 300ml milk, at room temperature
- 175g cheddar, coarsely grated
- 3 tbsp pumpkin seeds
- 85g ready-roasted peppers from a jar, drained and chopped
Method
Heat oven to 190C/fan 170C/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into 8 lumps and shape into rough rounds two finger-widths deep.
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 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.
