Cheese and herb bread

Makes: 1 medium loaf

INGREDIENTS

• 500 g (1 lb) strong white flour, plus extra for dusting
• 790 g (3 oz) mature Cheddar cheese, grated
• 30 g (1 oz) Parmesan cheese, grated
• 2 tsp mustard powder
• 2 tbsp chopped parsley
• 1½ tsp salt
• 1 x 7 g sachet fast-action dried yeast
• about 350 ml (12 fl oz) lukewarm milk sunflower oil, for greasing
• beaten egg, for glazing
• 2 tbsp grated Cheddar cheese, for sprinkling
  
  

METHOD

1. Put the flour into a large bowl and stir in the cheeses, mustard powder, parsley, salt, and yeast, mixing thoroughly. Make a well in the middle and add enough milk to mix to a soft, quite sticky, dough.

2. Knead the dough on a lightly floured surface until smooth and elastic.

3. Shape the dough into a round and place in a lightly oiled bowl. Cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until doubled in size.

4. Turn the dough on to a floured surface and knock back. Knead for 2 -3 minutes until smooth and elastic.

5. Lightly flour a baking tray. Shape the dough into a 15 cm (6 in) round and place on the baking tray. Cover loosely with oiled cling film and leave to rise in a warm place for 20--30 minutes.

6. Brush with the egg to glaze, cut a shallow cross in the top, and sprinkle with the grated Cheddar cheese. Bake in a preheated oven at 230°C (210°C fan, Gas 8) for 10 minutes; reduce the oven temperature to 200°C (180°C fan, Gas 6), and bake for 20 minutes, covering the loaf loosely with foil halfway through baking if it is browning too much. Leave to cool on a wire rack before slicing.