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Recipe Category: Breadmaking

Ploughman’s Cheese Bread

A quick cheese bread that also goes well beside soup.

Serves: 4-6
Preparation Time: 5 minutes
Cooking time: 25 minutes
  • 235g pickled onion club cheddar cheese
  • 2 cups self raising flour
  • 1 tablespoon finely chopped fresh rosemary (or 1/2 tablespoon dried rosemary)
  • 1 cup milk
  • extra flour, as needed
  • extra milk, for brushing

Place flour into a large bowl and crumble cheese into flour with fingers until evenly distributed. Mix in rosemary. Make a well in the centre of the flour, add the milk and mix to a soft dough, adding a little extra flour if needed. Turn out onto a floured surface and knead very lightly until just smooth. Form into two logs, 5cm in diameter, and place on a floured baking tray. Brush with milk and bake at 180°C for 20-25 minutes or until golden brown. Allow to stand for 5 minutes before slicing. This bread is delicious served warm and is best consumed on the day it is made.


Serve warm Ploughman’s Cheese Bread on a platter with extra cheese, gherkins, olives, cherry tomatoes, smoked ham, pate or terrine, lettuce leaves and chutney.

Recipe Type: Baking, Egg Free

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: James Vlahogiannis
Date Created: 18/05/2009