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Ingredients450g plain flour (plus extra for kneading and dusting)1/2 tsp salt 1 tsp bicarbonate of soda 150g mature cheddar (coarsely grated - it can take lots more than this if you like your bread extra-cheesy) 285ml buttermilk (low-fat natural yoghurt) 3 tbsp semi-skimmed milk 2 tbsp wholegrain mustard with sundried tomatoes (or normal, if you can't find that) |
Handy HintI had it as part of a Ploughman's lunch. Leftovers can be reheated in the microwave or toasted. |
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Method1. Pre-heat the oven to 220C, gas mark 7. Mix the flour, salt, bicarb and cheddar in a big bowl2. Mix together the buttermilk or yoghurt, milk and mustard then pour into the bowl. Mix with a wooden spoon then your hands, bring together to make a soft dough. Knead lightly until smooth then shape into a 22cm round loaf. 3. Cut the round into eight wedges then transfer to a non-stick baking sheet. Sprinkle with a little flour and bake for 20-25 minutes, until browned and crusty. Cool on a wire rack. 4. Eat warm, maybe with with some roasted cherry tomatoes and bacon. | |||||||||||||||||||||
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