Cheesy bonfire bread

Cheesy bonfire bread

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

Prep: 10 mins Cook: 30 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Butter

    butt-err

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

  • 300ml milk, at room temperature

    Milk

    mill-k

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

  • 175g cheddar, coarsely grated
    Cheddar

    Cheddar

    Ched-ah

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

  • 3 tbsp pumpkin seeds
    Pumpkin

    Pumpkin

    pump-kin

    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
    Peppers

    Pepper

    pep-iz

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bobibo
27th Oct, 2010
I was wondering what to do with the cream of tartar, it isn't included in the method
tsarinacandida
10th Oct, 2010
5.05
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
13th Nov, 2009
5.05
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
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...
aliceh
11th Oct, 2009
5.05
I made this substituting the peppers for roasted pumpkin as we had a glut. Absolutely delicious.
bibster
20th Apr, 2009
4.05
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
13th Nov, 2008
4.05
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
5.05
Loved this - very quick and easy and tasted delicious. Everyone enjoyed it.
deb007
22nd Oct, 2008
3.05
Really tasty but I found the mix rather wet and had to use quite a bit more flour in the kneeding stage.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?