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Cheesy bonfire bread

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 464
  • Carbohydrates 53
  • Saturated Fat 10
  • Sugar 1
  • Protein 19
  • Fat 21
  • Fibre 5
  • Salt 3.5

Nutrition per serving

  • Calories 464
  • Carbohydrates 53
  • Saturated Fat 10
  • Sugar 1
  • Protein 19
  • Fat 21
  • Fibre 5
  • Salt 3.5

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

  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.

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