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

Nutrition per serving

  • kcal 464
  • fat 21g
  • saturates 10g
  • carbs 53g
  • sugars 1g
  • fibre 5g
  • protein 19g
  • 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

  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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