Cheesy bonfire bread

Cheesy bonfire bread

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(15 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6 - 8

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal464
  • fat21g
  • saturates10g
  • carbs53g
  • sugars1g
  • fibre5g
  • protein19g
  • salt3.5g
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  • 200g wholemeal flour
  • 200g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp cream of tartar
  • 1 tsp salt
  • 1 tsp caster sugar
  • 25g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300ml milk, at room temperature



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 175g cheddar, coarsely grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 3 tbsp pumpkin seeds



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 85g ready-roasted pepper from a jar, drained and chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…


  1. Heat oven to 190C/170C fan/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 eight lumps and shape into rough rounds two finger-widths deep.

  3. Put 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. Can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/180C fan/gas 6 for about 30 mins.

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Comments, questions and tips

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27th Oct, 2010
I was wondering what to do with the cream of tartar, it isn't included in the method
10th Oct, 2010
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.
13th Nov, 2009
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.
2nd Nov, 2009
I made this for Bonfire night and they were so easy to make and absolutely delicious, i shall be making them again this year...
11th Oct, 2009
I made this substituting the peppers for roasted pumpkin as we had a glut. Absolutely delicious.
20th Apr, 2009
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!
13th Nov, 2008
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
13th Nov, 2008
Loved this - very quick and easy and tasted delicious. Everyone enjoyed it.
22nd Oct, 2008
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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