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.
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
ReplyDeleteThis 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)
ReplyDeleteI use 1 cup of flour weighing 150g. I normally scoop the cup into the flour and level it.
DeleteYay, thank you! I plan to make this over Easter :)
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