Ingredient:
500 g (1 lb) strong white flour, plus extra for dusting
90 g (3 oz) mature Cheddar cheese, grated
30 g (1 oz) Parmesan cheese, grated
2 tsp mustard powder
2 tbsp chopped parsley
1 ½ tsp salt
1×7 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:
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 soft, quite sticky, dough.
Knead the dough on a lightly floured surface until smooth and elastic.
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.
Turn the dough on to a floured surface and knock back. Knead for 2-3 minutes until smooth and elastic.
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.
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℃ (210 fan, Gas 8) for 10 minutes; reduce the oven temperature to 200℃ (180℃ fan, Gas 6) and bake for 20 minutes, covering the loaf loosely with foil halfway through baking if it is browning too mush. Leave to cool on a wire rack before slicing.
500 g (1 lb) strong white flour, plus extra for dusting
90 g (3 oz) mature Cheddar cheese, grated
30 g (1 oz) Parmesan cheese, grated
2 tsp mustard powder
2 tbsp chopped parsley
1 ½ tsp salt
1×7 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:
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 soft, quite sticky, dough.
Knead the dough on a lightly floured surface until smooth and elastic.
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.
Turn the dough on to a floured surface and knock back. Knead for 2-3 minutes until smooth and elastic.
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.
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℃ (210 fan, Gas 8) for 10 minutes; reduce the oven temperature to 200℃ (180℃ fan, Gas 6) and bake for 20 minutes, covering the loaf loosely with foil halfway through baking if it is browning too mush. Leave to cool on a wire rack before slicing.
