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Quick Cheese and Herb Bread

Tuesday 21 August 2012


This bread is a great emergency lunch option, picnic hamper addition or just a tasty snack.  You can use whatever herbs you like, I just picked a random selection from our garden.  It is great with soup in the winter or topped with red onion marmalade (I had some homemade red marmalade in the pantry) for a summer snack or picnic treat.

2 cups self raising flour
30g butter
2 cups grated mature cheddar cheese
1/4 cup finely chopped fresh herbs (I used parsley, chives and thyme)
250ml milk

Sift the flour into a bowl and rub in the butter. Mix in the grated cheese, herbs and milk then mix until mixture forms a sticky dough.

Knead on a lightly floured board until smooth, don't over knead it or your bread will be heavy. Form into a round loaf then mark into four with the handle of a wooden spoon.  Dust with a little flour.

Bake at 180°C for 40 minutes or until golden brown and cooked. Serve warm or cold.



I have submitted this recipe to the fabulous Herbs on Saturday Challenge hosted by Karen over at Lavender and Lovage do take a look and take part, it is lots of fun.


4 comments:

  1. Your bread looks amazing and I LOVE herbs when baked in bread too - I bet Paul would love this from the GBBO! Plus I am a BIG lover of red onion marmalade......thanks for entering this into the Herbs on Saturday challenge - Karen

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  2. This looks brilliant! Are your cup measures 125g for flour or 140g? (or do you spoon into the cups then level or scoop the cup into the flour)

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    Replies
    1. I use 1 cup of flour weighing 150g. I normally scoop the cup into the flour and level it.

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    2. Yay, thank you! I plan to make this over Easter :)

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