Recipe Category: Breadmaking
Ploughman’s Cheese Bread
A quick cheese bread that also goes well beside soup.
|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.