Nov 11
3
Cheesy Bonfire Bread Recipe
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Remember, remember the fifth of November
Gunpowder, treason and plot
I see no reason why gunpowder treason
Should ever be forgot
November 5th is almost upon us and that means Bonfire Night – fireworks, sparklers, toffee apples, hot chocolate and cold nights.
Event Hire have patio heaters, barbecues and more to make sure your night goes off with a bang.
Here is a recipe for some Cheesy Bonfire Bread that should go down a treat with a lovely stew.
Ingredients
- 200g wholemeal flour
- 200g plain flour , plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 1 tsp salt
- 1 tsp caster sugar
- 25g butter , melted
- 300ml milk , at room temperature
- 175g cheddar , coarsely grated
- 3 tbsp pumpkin seeds
- 85g ready-roasted peppers from a jar, drained and chopped
Method
- Heat oven to 190C/fan 170C/gas 5. Sift the dry ingredients into a large bowl and make a large well in the middle. Combine the melted butter and milk, then pour into the well. Mix to a soft dough.
- Dust the work surface with flour. Add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface. Divide into 8 lumps and shape into rough rounds two finger-widths deep.
- Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat while warm. The bread can be frozen at this point. To reheat, wrap the bread tightly in foil and bake at 200C/fan 180C/gas 6 for about 30 mins.
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