Cheesy Bonfire Bread

Best eaten fresh, this savoury bread can also be made ahead and frozen - perfect for Bonfire Night

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  464

• Protein

  19g

• Carbs

  53g

• Fat

  21g

• Saturates

  10g

• Fibre

  5g

• Sugar

  1g

• 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

Directions

1. 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.
2. 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.
3. 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.

Categories: Cakes & Baking, Events