Cheesy bonfire bread

Cheesy bonfire bread

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6 - 8

Best eaten fresh, this savoury bread can also be made ahead and frozen - perfect for Bonfire Night

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
464
protein
19g
carbs
53g
fat
21g
saturates
10g
fibre
5g
sugar
1g
salt
3.5g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, November 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gilbertthedragon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this and really liked it a lot! Used jalapeno's and diced chillies instead of peppers and tasted great! Will be a regular recipe from now on.

jessicawi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found the dough rather wet and it took a lot of flour to rectify as such they were rather heavy. they'd be lovely for dipping in soup or something but as it they're too fry. That said, the flavours were great. I used Piccante Peppers for a bit of heat and they were great. I would make bread with these flavours again but perhaps not follow this dough recipe.

anjjii's picture

I made this bread with my children, simple and easy for them. We all found it delicious!

lydiapaiva's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great with sundried tomatoes instead of peppers

lydiapaiva's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy and much better than anything you can buy :-)

veggiesara's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this as per recipe with wholemeal and plain flour and maybe that's why it ended up denser than I expected it to be- I might make again it with less wholemeal next time, perhaps 75:25 split of plain to wholemeal is what's needed. Apart from that it was delicious-i recommend making the bread with a good mature cheddar and then eat fresh from the oven filled with homemade chutney- very tasty and very filling.

suzyfan's picture

BOBIBO - cream of tartar needs to go in with the dry ingredients in the first step :)

bobibo's picture

I was wondering what to do with the cream of tartar, it isn't included in the method

tsarinacandida's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really quick and easy. I had no wholemeal flour so used all plain and it was still delicious. Will make another batch without the peppers for the kids. I also topped with some sesame and linseeds and that gave a nice nutty bite to the bread.

suzywatt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

emsaustin's picture

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

aliceh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

bibster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

hotchkissstuart's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

deb007's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips