4 cups (500 g) white bread flour, plus extra for dusting
3/4 cup (90 g) grated sharp cheddar
1/4 cup (30 g) grated Parmesan
2 tsp dry mustard
2 tbsp chopped parsley
1 1/2 tsp salt
1/4 oz (7 g) envelope quick-rising active dry yeast
about 3/4 cup (350 ml) lukewarm milk
sunflower oil for greasing
2 tbsp grated sharp Cheddar cheese for sprinkling
Instructions
Put the flour into a large bowl and stir in the
cheeses, dry mustard, parsley, salt, and yeast,
mixing thoroughly. Make a well in the middle and
add enough milk to mix to a soft dough. Knead the
dough on a lightly floured surface until smooth
and elastic.
Shape the dough into a ball and place in a lightly
greased bowl. Cover with greased plastic wrap, and
leave to rise in a warm place for 1-1 1/2 hours or
until doubled in size. Turn out the dough onto a
floured surface and punch down. Knead for 2-3
minutes until smooth and elastic.
Lightly flour a baking sheet. Shape the dough into
a 6 inch ball and place on the baking sheet. Cover
loosely with greased plastic wrap and leave to rise
in a warm place for 20-30 minutes.
Brush with the egg to glaze, cut a shallow cross
in the top, and sprinkle with the grated Cheddar.
Bake in a preheated oven at 450 for 10 minutes;
reduce the temp to 400 and bake for 20 minutes,
covering the loaf loosely with foil halfway
through baking if it is browning too much. Leave
to cool on a wire rack.
Originally Submitted
12/19/2016
0 Out of 5 from
0 reviews
You can add this Cheese and Herb Bread recipe to your own private DesktopCookbook.
