Cheesy bonfire bread

Recipe uploaded by

Lesley Waters

4 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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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

Preperation 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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