One of my favourite treats is cheese bread. I’m not someone who gets particularly excited about sweet things (except for this red velvet cake, yum!) but I can’t resist something cheesy. If it’s melted cheese, even better! I still have a lot of cheese left over after Christmas – why do we all buy those cheese-board multi-packs on top of our normal quota of cheese? – so I asked hubby to help me use some up in this cheese loaf recipe. It is a simple white dough which my husband is excellent at making (he’s practically the next Paul Hollywood) with a layer of melted cheese through the middle of the loaf and even more grated cheese on top. Can you imagine how yummy this will be? Here’s the ingredients:
1kg strong bread flour, 625ml tepid water, 3 x 7g sachets of dried yeast, 2 tablespoons of sugar, 1 level tablespoon salt.
Mix the dried yeast with the tepid water then leave to one side while you mix all the dry ingredients in a large bowl. Make a well in the centre of the flour then pour in the yeast water. Gradually mix the flour into the water then bring it together into a ball of dough. Sprinkle flour onto a clean surface and knead the dough for 5 minutes until it is all elastic and smooth. Put it back into the mixing bowl and cover with cling film and allow it to prove for half an hour before giving it another knead. At this stage we divided the dough in half and put grated cheese between the two halves then squeezed the edges of the dough back together to encase the cheese. We put the dough into a greased cake tin to get a round loaf and cut a cross into the top. Cover the dough with cling film again and allow it to prove for another 30 minutes until it has puffed up and filled out the tin. We then added lots more cheese on top of the loaf and baked at 180 degrees for 25-30 minutes until golden brown and the cheese is bubbling.
This is the perfect loaf to enjoy over the weekend and I love having a cheesy slice with a piece of ham for my lunch. My next task this weekend is to tackle a new piece of cooking equipment that my husband brought home during the week: a chicken brick. If you’ve never seen one before, it’s like a large clay Easter egg with two halves and you can roast a whole chicken in the middle. My husband has had his eye on one of these chicken bricks for a while and I’ve always stopped him from buying one in the past because of the price of them and I was worried that we wouldn’t use it often enough to justify the cost. However, he found this brand new chicken brick in a charity shop so I was pleased with his thrifty purchase and will be happy to give it a go. If it works out well I know that he has his eye on a matching clay tagine pot from so it looks like that might be our next cookware purchase and we usually buy our homeware products online so I’ve had a look for a terracotta tagine and particularly like the look of these:
A wide variety of cookware – images c/o the homewarescompany
Anyway, I will probably be having a go at using the chicken brick for our roast dinner on Sunday and I will report back next week! Let me know if you have a go at baking your own cheese loaf and how you get on with the recipe.