Cheesy bonfire bread

Recipe uploaded by

Lesley Waters

7 ratings

Recipe by Lesley Waters

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1. Heat oven to 190C/fan 170C/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
2. Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into 8 lumps and shape into rough rounds two finger-widths deep.
3. Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.

Per serving

464 kcalories, protein 19g, carbohydrate 53g, fat 21 g, saturated fat 10g, fibre 5g, salt 3.5 g

Latest comments and suggestions

• White Jeans

  31 October 2007

  White Jeans rated this recipe

  

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• Debs

  22 October 2008

  Debs rated and commented on this recipe

  

  Really tasty but I found the mix rather wet and had to use quite a bit more flour in the kneeding stage.

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• Frantic Flapjack

  13 November 2008

  Frantic Flapjack rated and commented on this recipe

  

  Loved this - very quick and easy and tasted delicious. Everyone enjoyed it.

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• Stuart H

  13 November 2008

  Stuart H rated and commented on this recipe

  

  Made this a few times now and always goes down well. Miss out the peppers to stop the kids complaining and tries adding a few other seeds and things. Quick, easy and tasty.

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• Lucy

  20 April 2009

  Lucy rated and commented on this recipe

  

  This was lovely. I left out the peppers and didnt have the seeds, so it was plainer than the exact recipe but was still delicious. The children enjoyed it and used it the next day warm with cheddar cheese, a spoonful of onion chutney and rocket - delicious!

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• Alice

  11 October 2009

  Alice rated and commented on this recipe

  

  I made this substituting the peppers for roasted pumpkin as we had a glut. Absolutely delicious.

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• emma

  02 November 2009

  emma commented on this recipe

  I made this for Bonfire night and they were so easy to make and absolutely delicious, i shall be making them again this year...

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• suzy

  13 November 2009

  suzy rated and commented on this recipe

  

  I absolutely LOVE this bread, I too left out the peppers but my goodness it is so delicious. I made it for the first time about a month ago and have made them once a week since. My boyfriend adores them, so good with soup or melted cheese, grapes and tomato chutney! Thank you for such an easy and delicious recipe. p.s. was not sure what wholemeal flour to use if i was to use bread flour or not so i opted for just plain wholemeal flour not bread flour and it works perfect.

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Ingredients

• 200g wholemeal flour
• 200g plain flour , plus extra for dusting
• 1 tsp bicarbonate of soda
• 2 tsp cream of tartar
• 1 tsp salt
• 1 tsp caster sugar
• 25g butter , melted
• 300ml milk , at room temperature
• 175g cheddar , coarsely grated
• 3 tbsp pumpkin seeds
• 85g ready-roasted peppers from a jar, drained and chopped

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Ingredients

• 200g wholemeal flour
• 200g plain flour , plus extra for dusting
• 1 tsp bicarbonate of soda
• 2 tsp cream of tartar
• 1 tsp salt
• 1 tsp caster sugar
• 25g butter , melted
• 300ml milk , at room temperature
• 175g cheddar , coarsely grated
• 3 tbsp pumpkin seeds
• 85g ready-roasted peppers from a jar, drained and chopped

Per serving

464 kcalories, protein 19g, carbohydrate 53g, fat 21 g, saturated fat 10g, fibre 5g, salt 3.5 g

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