5 June 2014

Number One's Cheddar Cheese Loaf recipe

Popping around to my mother-in-law's for lunch recently, I arrived to the delicious smell of baking. 

Stomach grumbling, I peeked in to the kitchen to spy a freshly baked cheese loaf.

Number One (so called because we have now have the same last name) had made the little beauty simply because she woke up and "felt like baking".

What a wonder! We unleashed the butter, spread on an indecent layer and demolished the loaf in minutes. 

I've always fancied making bread but it seemed like way too much of a commitment, what with all that proving and... actually no, that's it.

Thankfully, Number One has put me on the straight and narrow by sharing her cheese loaf recipe with me.

Mine looks a bit more rustic than #1's but tastes delicious, promise!








Turns out it's SUPER quick to put together and involves ingredients you probably have at home already. I gave it a go when husbo and I were invited to a picnic.

Here's the recipe...

Number One's Cheddar Cheese Loaf
This makes approximately 12 slices. 

225g self-raising flour
pinch of salt
3tsp English mustard powder - or more if you like it hawt!
100g cheddar, grated
1 egg, beaten
150ml milk

Preheat the oven to 180C, then grease a 1lb loaf tin. 

Place the flour, salt and mustard powder in a bowl and mix. Stir in the cheese. 

Stir in the egg and enough milk to make a moist, firm dough. You might not need quite all the milk.

Put your dough in the loaf tin, pop it in the oven and bake for 1 hour or until risen and golden. 



Leave to cool on a wire rack.  

LOAF COMPLETE. 


What, that's it? YES! It's really simple, takes no time at all, and makes a really nice lunch addition. 

By the way, I used Red Leicester during another bake fest which gave it a nice vibrant colour when sliced. 

Ps if you don't want to demolish it straight away it'll keep in an airtight container for a few days. 






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