- 500g strong white bread flour
- 7g sachet/1½ tsp fast-action yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tsp salt
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp clear honey
- 2 garlic clove, crushed
- 25g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- handful thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
You can even turn this into pizza by adding ham or tuna with some sliced tomatoes before adding the cheese.