Baking and Desserts, Let's Eat
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. For this cheese and herb bread you can use one herb, such as origanum, sage or chives, or combine a few. Some ideas are origanum, basil and thyme, coriander and chives, rosemary and parsley, calendula and parsley….you can really use your imagination here! The cheese can also be changed and, if you like blue cheese, you must try Gorgonzola and chives, it is fabulous served with leek and potato soup.
Cheese and Herb Bread
A quick and easy bread with lots of flavour. Ready to serve within an hour of starting
Ingredients
- 300 grams Self raising flour Or 300g plain flour and 3tsp baking powder
- 3 Tbsp Butter
- 250 grams Grated cheddar cheese You can replace this with any other strong cheese
- 1 Egg
- 185 ml Milk
- 1 cup Fresh herbs, chopped You can use a single herb or a mix of several. Basil, origanum, parsley, chives, sorrel, dandelion or any other edible herb you have in your garden
- 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