Cheese and chive bread
I spotted this recipe on the Odlums flour website and decided to give it a whirl as it looked really tasty. I had to make a few tweaks to the recipe as I was lacking in one or two ingredients. My thyme plants were a little slow in the garden, so I used chives instead as they seem to have grown earlier this year. So this is my take on their cheese and thyme loaf. I like to use wild garlic when in season, but chives will work just as well.
350g self raising flour
15g dijon mustard
75g salted butter
20g caster sugar
125g strong cheddar grated (if you can't get cheddar, then oude kaas or comte will work just as well)
125g strong cheddar grated (if you can't get cheddar, then oude kaas or comte will work just as well)
5g baking powder
1 Egg beaten
150ml buttermilk or whole milk
Preheat oven to 190c (fan) 200c normal
1 Egg beaten
150ml buttermilk or whole milk
50g finely chopped chives or wild garlic when in season
Put the flour, butter and baking powder into a bowl
Rub together with your fingers until the mixture resembles breadcrumbs
Rub together with your fingers until the mixture resembles breadcrumbs
Add the cheese and chives and mix through
Make a well in the centre of the flour mix
Beat the egg, mustard and milk together and add to the bowl, stir well to combine
Beat the egg, mustard and milk together and add to the bowl, stir well to combine
Line a 500g loaf tin with baking paper
Pour in the bread mix and ensure it is evenly spread out in the tin
Bake for 40 minutes, it should rise slightly and be golden brown
Once cooked, remove from the oven, allow to cool slightly before placing on a wire tray
Once cooked, remove from the oven, allow to cool slightly before placing on a wire tray
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