Cheese bread

 

The following is a lovely, crusty bread recipe, which tastes delicious and goes very well with soup or salad. I suggest making a smaller loaf than usual – ‘1 lb’ – because you will probably eat most of it at one sitting, although the fat from the cheese means that the loaf should keep well.

If you’ve never made bread before, please read the recipe for Basic Bread, before making this one. If you don’t have an oven, follow the directions for The Perfect Ovenless Loaf.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

½ tsp salt 

1 tsp instant dried yeast 

2 tbsp olive oil 

½ tsp honey/sugar 

1 cup lukewarm water 

¾ cup grated cheese

• Put half the flour and the vwg) into a large bowl. Add the salt, dried yeast (sweetener) and olive oil. Stir in the water. Mix them together into a smooth batter. 
• Add the cheese. 
• Gradually add the rest of the flour and knead the dough for a few minutes. Roll it into a sausage and put this into a well-greased (or oiled) ‘1 lb’ loaf tin. Flatten it down and cover. 
• Leave the bread to rise until it’s about 25 mm (1 inch) above the sides of the tin. 
• When your loaf is ready to cook, light the oven and cook it at a Moderate heat for about 30 minutes.
  

To enjoy this loaf’s flavour at its best, eat it warm. 

Variations:

• Use seawater instead of fresh water and salt. 
• If you have an oven, you can also use this dough to make up to 8 individual rolls.