Cheesy bonfire bread

Cheesy bonfire bread

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(16 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 a dairy product made from separating whole milk or cream into fat and…

  • 300ml milk, at room temperature



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

  • 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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14th Oct, 2018
made these quite a few times, i love them and so do my family and friends, i eat them with homemade tomato soup, go well together. They are easy and quick to make
29th Aug, 2015
These are good but basically cheese scones, not bread. Nice, but scones all the same!
30th Oct, 2014
Just buy a good quailty ready made packet dough-mix and add the peppers garlic cheese etc. at the kneading stage. Far simpler and just as gorgeous !
gilbertthedragon's picture
8th Nov, 2011
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.
29th Oct, 2011
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.
25th Aug, 2011
I made this bread with my children, simple and easy for them. We all found it delicious!
27th Feb, 2011
great with sundried tomatoes instead of peppers
2nd Feb, 2011
So easy and much better than anything you can buy :-)
29th Dec, 2010
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.
3rd Nov, 2010
BOBIBO - cream of tartar needs to go in with the dry ingredients in the first step :)


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23rd Oct, 2014
I didn't have any wholemeal flour, so I used 400g of strong white bread flour instead. I didn't have any cream of tarter either, so substituted both it and the bicarbonate of soda for 3 tsp of baking powder. This worked perfectly. Would recommend this recipe. It is so flexible and easy to make.
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