Cheesey Savoury Bread

This is just delicious, wonderfully savoury and very easy. A word about teaspoons. I ALWAYS use measuring spoons for accuracy, and they only cost a pound or two, but essential when baking. Ordinary teaspoons vary so much. I also only use digital scales for accuracy.

12 oz Strong Plain Flour

1 teaspoon salt

2 teaspoons fast action dry yeast

loads of fresh ground pepper

1 teaspoon dry mustard

large pinch of smoked paprika

3 oz  grated, strong mature cheddar

Put the above into a bowl or mixer, add 8½ - 9 fl oz tepid water, add slowly at the end, [you may not need the last ½ oz] and mix to a dough, then knead until smooth - 10 mins, at least. Put to rise in a warm place, in the bowl and cover with cling film. When at least double in size, knock back and put in a tin of your choice. I quite like a round sometimes and use a basic 6” cake tin. Or just place on a oiled baking sheet. Whatever. Allow to rise once more. To finish off, brush the top with a little cold water, lightly dust with flour then you can add a little more cheese to the top or some more paprika - or both. I just used more mixed ground pepper and some sea salt flakes.  Place in a hot oven 210 deg C and bake for approx 30 mins.

Don’t forget to place a bowl of water in the bottom of your oven to create a nice steamy atmosphere.

I put a couple of slits across the top of the loaf. To do this you need a very very sharp knife and do it in one motion. I always put the knife through the grinder before cutting across, even if I did it the day before.

You can also make these into rolls. Just reduce the baking time.